Johnson's Hearty Beef & Root Vegetable Stew
A comforting one-pot stew honoring the most common U.S. surname, featuring tender beef, earthy root vegetables, and a rich tomato-herb broth. This american-inspired one pot ready in about 140 minutes pairs beef chuck roast, medium carrots, medium parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 beef chuck roast
- 3 medium carrots
- 2 medium parsnips
- 1 large onion
- 2 stalks celery
- 4 cloves garlic
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 tsp dried thyme
- 2 bay leaves
- 3 medium potatoes
- 2 tbsp olive oil
- 1 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Trim excess fat from beef chuck and cut into 1-inch cubes; season with salt and pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat, then sear beef in batches until browned on all sides, about 4 minutes per batch, then set aside.
- Step 2: Add remaining 1 tbsp olive oil to the pot, then sauté diced onion, celery, and minced garlic for 3 minutes until softened and fragrant.
- Step 3: Stir in tomato paste and cook for 1 minute, then sprinkle flour over mixture and stir constantly for 1 minute to cook off raw flour taste.
- Step 4: Return beef to the pot, add beef broth, thyme, and bay leaves; bring to a gentle simmer, cover, and cook on low for 1 hour.
- Step 5: Add peeled and cubed potatoes, carrots, and parsnips; simmer uncovered for 30 minutes until vegetables are fork-tender and broth has thickened slightly.
- Step 6: Discard bay leaves, taste, and adjust salt and pepper if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Johnson's Hearty Beef & Root Vegetable Stew take to make?
Total time is about 140 minutes (25 min prep + 115 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Johnson's Hearty Beef & Root Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.
Can I substitute ingredients in Johnson's Hearty Beef & Root Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Johnson's Hearty Beef & Root Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Johnson's Hearty Beef & Root Vegetable Stew?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Love how the American come through in every bite.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Very good for a 115-minute recipe. Would bump up the spice level though.
