Johnson's Hearty Beef & Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A comforting one-pot stew featuring tender beef, earthy root vegetables, and a rich tomato-herb broth. This American-inspired one-pot recipe, ready in about 140 minutes, pairs beef chuck roast, carrots, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Discard bay leaves, taste, and adjust salt and pepper if needed.