Jones' Harvest Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A warming, seasonal stew celebrating the bounty of American harvests. This southern comfort-inspired vegan ready in about 75 minutes pairs potato, carrot, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 4 medium, diced potato
• 2 medium, diced carrot
• 2 stalks, diced celery
• 1 medium, diced onion
• 2 medium, diced tomato
• 4 cups beef broth
• 1 tsp thyme
• 2 bay leaf
• 2 cloves, minced garlic
• 1 cup rice
• 1/4 cup chopped parsley

Instructions

1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced onion and sauté for 5 minutes until golden, then stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
2. Step 2: Add 4 diced potatoes, 2 diced carrots, 2 diced celery stalks, and 2 diced tomatoes. Cook for 5 minutes until vegetables begin to soften.
3. Step 3: Pour in 4 cups beef broth, 1 tsp thyme, and 2 bay leaves. Bring to a boil, then reduce heat and simmer for 25 minutes until vegetables are tender.
4. Step 4: Stir in 1 cup rice and cook for 15 minutes until rice is tender and liquid is absorbed. Garnish with 1/4 cup chopped parsley before serving.