Ground Beef and Root Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A hearty, one-pot stew featuring ground beef simmered with carrots, potatoes, and parsnips in a rich tomato broth, perfect for cold weather. This american-inspired soups ready in about 65 minutes pairs ground beef, medium carrots, medium potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 3 medium carrots
• 2 medium potatoes
• 2 medium parsnips
• 1 medium onion
• 3 cloves garlic
• 2 tbsp tomato paste
• 4 cups beef broth
• 14 oz can diced tomatoes
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley

Instructions

1. Step 1: Heat a large pot over medium-high heat. Add 1 lb ground beef and cook, breaking it into crumbles, until browned and cooked through, about 8 minutes.
2. Step 2: Add 3 medium chopped carrots, 2 medium chopped potatoes, 2 medium chopped parsnips, 1 medium chopped onion, and 3 minced garlic cloves to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until the paste darkens slightly.
4. Step 4: Add 4 cups beef broth, 14 oz can diced tomatoes, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low. Cover and simmer for 45 minutes, or until vegetables are tender.
5. Step 5: Stir in 2 tbsp chopped fresh parsley before serving.