Herb-Crusted Beef & Root Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A deeply savory, aromatic stew featuring lean beef braised with earthy root vegetables and fresh herbs, perfect for chilly evenings. This american-inspired whole30 ready in about 100 minutes pairs lean ground beef, avocado oil, large, finely diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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

• 1.5 lbs lean ground beef
• 1 tbsp avocado oil
• 2 medium, peeled and diced into 1/2-inch cubes carrots
• 2 medium, peeled and diced into 1/2-inch cubes parsnips
• 3, diced into 1/2-inch pieces celery stalks
• 1 large, finely diced yellow onion
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 4 cups beef bone broth
• 4, plus 1 tbsp fresh thyme leaves thyme sprigs
• 2, plus 1 tsp fresh rosemary leaves rosemary sprigs
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp avocado oil in a heavy Dutch oven over medium-high heat until shimmering. Add 1.5 lbs lean ground beef, breaking it into small crumbles with a wooden spoon, and cook for 5 minutes until browned and no longer pink, stirring occasionally to prevent sticking.
2. Step 2: Add 2 medium peeled and diced carrots, 2 medium peeled and diced parsnips, 3 diced celery stalks, and 1 large finely diced yellow onion to the pot. Sauté for 5 minutes until vegetables begin to soften, stirring frequently.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant and the paste darkens slightly, then add 4 cups beef bone broth, 4 fresh thyme sprigs, 2 fresh rosemary sprigs, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a gentle simmer.
4. Step 4: Reduce heat to low, cover partially, and simmer for 1 hour 15 minutes, stirring occasionally, until vegetables are tender and flavors meld. Remove thyme and rosemary sprigs, then stir in 1 tbsp fresh thyme leaves and 1 tsp fresh rosemary leaves before serving.