Slow-Cooked Beef Stew with Carrots and Turnips

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A hearty, slow-simmered stew made with lean beef, carrots, turnips, and herbs, ideal for cold weather and packed with nourishing vegetables. This american-inspired whole30 ready in about 95 minutes pairs Ground beef (lean), medium Onion (diced), minced Garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 "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 lb Ground beef (lean)
• 4 medium Carrots (peeled, diced into 1/2-inch cubes)
• 2 medium Turnips (peeled, diced into 1/2-inch cubes)
• 1 medium Onion (diced)
• 3, minced Garlic cloves
• 2 cups Beef broth (low-sodium)
• 2 tbsp Tomato paste
• 1 tsp Thyme
• 1/2 tsp Rosemary
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Heat a large Dutch oven over medium-high heat and add 1 lb ground beef; cook until browned, breaking it into small pieces with a spoon, then drain any excess fat.
2. Step 2: Add 4 medium peeled and diced carrots, 2 medium peeled and diced turnips, 1 diced medium onion, and 3 minced garlic cloves to the pot; cook for 5 minutes until the vegetables begin to soften.
3. Step 3: Stir in 2 cups low-sodium beef broth, 2 tbsp tomato paste, 1 tsp thyme, 1/2 tsp rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
4. Step 4: Reduce heat to low, cover, and simmer for 1 hour and 15 minutes, or until the vegetables are tender and the flavors have melded.