Hearty Potato and Carrot Stew with Thyme

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A nourishing, root vegetable stew simmered with fresh thyme for a comforting meal that uses affordable, shelf-stable ingredients. This Mediterranean recipe (vegetarian), ready in about 45 minutes, pairs potatoes, carrots, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 30 min Serves 4 French cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced onion and cook for 4 minutes until softened, then stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
  2. Step 2: Add 3 diced potatoes (peeled and cut into 1/2-inch cubes), 2 diced carrots (peeled and cut into 1/2-inch cubes), 1 teaspoon dried thyme, 4 cups vegetable broth, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the pot. Bring to a boil.
  3. Step 3: Reduce heat to low, cover, and simmer for 25 minutes until potatoes and carrots are fork-tender.
  4. Step 4: Uncover and simmer for 5 additional minutes to thicken the broth slightly. Season with extra salt and pepper to taste if needed.
  5. Step 5: Remove from heat and stir in 2 tablespoons chopped fresh parsley. Serve hot, garnished with extra parsley if desired.

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