Johnson's Root Vegetable & Thyme Stew

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hearty, slow-simmered stew with earthy root vegetables and aromatic thyme. This American-inspired slow-cooker recipe, ready in about 155 minutes, pairs beef chuck roast, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 8, 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, cut into 1-inch cubes beef chuck roast
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 3 medium, chopped carrot
• 2 medium, chopped parsnip
• 1 large, chopped turnip
• 1 large, diced onion
• 4 cloves, minced garlic
• 4 cups beef broth
• 2 tbsp, chopped fresh thyme
• 1 tbsp tomato paste
• 1/4 cup heavy cream

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat beef cubes dry, season generously with salt and pepper, then coat evenly with flour. Heat olive oil in a Dutch oven over medium-high heat until shimmering; brown beef in batches for 3-4 minutes per side until deeply browned.
2. Step 2: Remove beef, add onion and garlic to pot; cook for 3 minutes until fragrant. Stir in tomato paste and cook for 1 minute to deepen flavor.
3. Step 3: Return beef to pot, add carrots, parsnips, turnips, and beef broth; bring to a simmer. Cover and cook on low heat for 2 hours until meat is fork-tender.
4. Step 4: Uncover, stir in fresh thyme, and simmer for 15 minutes to meld flavors. Stir in heavy cream until just combined and heated through, avoiding boiling to prevent curdling.