Slow-Cooked Beef and Root Vegetable Stew with Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A comforting stew with tender beef and seasonal root vegetables, slow-simmered with aromatic herbs for a deeply flavorful weeknight meal. This general-inspired one pot ready in about 140 minutes pairs stew beef, olive oil, large onion 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 stew beef
• 2 tbsp olive oil
• 1 large onion
• 3 cloves garlic
• 3 carrots
• 2 parsnips
• 1 turnip
• 1 cup beef broth
• 1 cup diced tomatoes
• 1 tsp dried thyme
• 1 bay leaf
• 1/4 cup fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs stew beef and cook until browned on all sides, about 5 minutes per side.
2. Step 2: Add 1 large onion, diced, and 3 garlic cloves, minced, and cook for 2 minutes until fragrant.
3. Step 3: Stir in 3 carrots, sliced into 1/2-inch pieces, 2 parsnips, sliced into 1/2-inch pieces, and 1 turnip, diced, and cook for 3 minutes to soften slightly.
4. Step 4: Pour in 1 cup beef broth and 1 cup diced tomatoes, scraping any browned bits from the bottom of the pot.
5. Step 5: Add 1 tsp dried thyme, 1 bay leaf, and season with salt and pepper to taste. Bring to a simmer.
6. Step 6: Reduce heat to low, cover, and simmer for 2 hours until the beef is tender.
7. Step 7: Remove the bay leaf and stir in 1/4 cup fresh parsley, chopped. Serve hot.