Slow-Simmered Root Vegetable Stew with Thyme

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting, deeply flavored stew featuring earthy root vegetables simmered until tender in a fragrant herb broth. This comfort food-inspired soups ready in about 65 minutes pairs olive oil, large, diced onion, white part only, sliced leek for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Prep: 20 min Cook: 45 min Serves 4 Comfort Food cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1 large diced onion and cook for 5 minutes until softened, stirring occasionally.
  2. Step 2: Add 2 diced carrots, 2 diced parsnips, and 2 diced potatoes, stirring to coat with oil. Cook for 3 minutes until slightly softened.
  3. Step 3: Add 1 sliced leek and 3 minced garlic cloves, then stir in 1 tsp dried thyme. Cook for 2 minutes until fragrant.
  4. Step 4: Pour in 4 cups vegetable broth and add 1 bay leaf. Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 45 minutes, or until vegetables are tender.
  5. Step 5: Remove bay leaf and stir in 1/2 cup chopped fresh parsley. Season with salt and pepper to taste. Serve hot.

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Frequently asked questions

How long does Slow-Simmered Root Vegetable Stew with Thyme take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Root Vegetable Stew with Thyme?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Slow-Simmered Root Vegetable Stew with Thyme?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Root Vegetable Stew with Thyme for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Root Vegetable Stew with Thyme?

Comfort Food soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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