Johnson's Hearty Root Vegetable Beef Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A slow-simmered stew with tender beef, seasonal root vegetables, and a rich tomato-herb broth that’s perfect for cold days. This american-inspired one pot ready in about 150 minutes pairs cut into 1-inch cubes beef chuck roast, all-purpose flour, extra-virgin olive oil 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.

★ 3.3 (15 ratings) Prep: 30 min Cook: 120 min Serves 6 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat beef cubes dry and toss with 3 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper to coat evenly.
  2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add beef in a single layer and sear for 3-4 minutes per side until browned, working in batches to avoid crowding.
  3. Step 3: Remove beef and set aside. Add diced onions to the pot and cook for 4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Step 4: Add diced carrots and parsnips, stirring to coat with oil. Cook for 3 minutes, then stir in diced tomatoes and 3 cups beef broth.
  5. Step 5: Return beef to the pot, add 2 tbsp chopped rosemary and 1 tsp dried thyme. Bring to a gentle simmer, then cover and reduce heat to low.
  6. Step 6: Simmer covered for 2 hours, stirring occasionally, until beef is fork-tender and vegetables are soft.
  7. Step 7: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with crusty bread.

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Frequently asked questions

How long does Johnson's Hearty Root Vegetable Beef Stew take to make?

Total time is about 150 minutes (30 min prep + 120 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 Root Vegetable Beef 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 all-purpose flour from drying out.

Can I substitute ingredients in Johnson's Hearty Root Vegetable Beef 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 Root Vegetable Beef 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 Root Vegetable Beef 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.

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