Slow-Cooked Root Vegetable Stew with Thyme

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A comforting, earthy stew featuring potatoes, carrots, and parsnips simmered slowly until tender, finished with fresh thyme for a deeply satisfying meal. This soup recipe, ready in about 60 minutes, pairs olive oil, yellow onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 2 medium, peeled and sliced 1/2-inch thick carrot
• 2 medium, peeled and sliced 1/2-inch thick parsnip
• 2 medium, peeled and cubed 3/4-inch potato
• 4 cups chicken broth
• 2 tsp leaves fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-low heat until shimmering, then add 1 diced yellow onion and cook for 5 minutes until translucent and fragrant.
2. Step 2: Add 2 sliced carrots, 2 sliced parsnips, and 2 cubed potatoes to the pot, stirring to coat with oil, then pour in 4 cups chicken broth, 2 tsp thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Bring to a gentle simmer, cover partially, and cook for 45 minutes on low heat until vegetables are tender and flavors meld, stirring once halfway through.