Johnson's Hearty Beef and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A slow-simmered stew with tender beef, earthy root vegetables, and a rich, savory broth that’s perfect for chilly evenings. This American-inspired slow-cooker recipe, ready in about 140 minutes, pairs beef chuck roast, olive oil, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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, cubed beef chuck roast
• 1 tbsp olive oil
• 2, sliced carrots
• 2, sliced parsnips
• 1, diced onion
• 2 stalks, diced celery
• 2 cups beef broth
• 1/2 cup diced tomatoes
• 1/2 tsp dried rosemary

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat olive oil in a large pot over medium-high heat. Sear beef cubes for 3-4 minutes per side until browned, then remove and set aside.
2. Step 2: Add diced onion, celery, and carrots to the pot, cooking for 5 minutes until softened and fragrant.
3. Step 3: Return beef to the pot, add parsnips, diced tomatoes, beef broth, and dried rosemary. Bring to a gentle simmer.
4. Step 4: Cover and reduce heat to low; cook for 2 hours until beef is fork-tender and vegetables are soft, stirring occasionally.