One-Pot Root Vegetable Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A hearty and comforting stew featuring tender root vegetables simmered in a smoky paprika-infused broth. This one-pot recipe (vegetarian), ready in about 55 minutes, pairs carrot, parsnip, and potato for a weeknight-friendly dinner. Each serving lands at about 230 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 "Build a week of meals around this recipe" 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

• 2 medium carrot, peeled and diced into 1-inch cubes
• 2 medium parsnip, peeled and diced into 1-inch cubes
• 3 medium potato, peeled and diced into 1-inch cubes
• 1 large yellow onion, chopped
• 4 minced garlic cloves
• 3 tbsp olive oil
• 2 tsp smoked paprika
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped for garnish fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large chopped yellow onion and 4 minced garlic cloves, sauté for 4-5 minutes until the onion is translucent and fragrant.
2. Step 2: Stir in 2 tsp smoked paprika, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to release the smoky aroma.
3. Step 3: Add 2 diced carrots, 2 diced parsnips, and 3 diced potatoes (each cut into 1-inch cubes), stirring to coat in the spices.
4. Step 4: Pour in 4 cups vegetable broth and add 1 bay leaf. Bring to a boil over high heat, then reduce to a simmer and cover. Cook for 30-35 minutes until the vegetables are tender and the stew thickens slightly.
5. Step 5: Remove the bay leaf, taste and adjust seasoning if needed. Serve hot, garnished with 2 tbsp chopped fresh parsley.