Virtual Hotel Comfort Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A hearty, slow-simmered stew with root vegetables and herbs, perfect for chilly evenings. This general-inspired one pot ready in about 65 minutes pairs medium carrots, medium parsnips, medium potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving is portion-balanced 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.

Ingredients

• 2 medium carrots
• 2 medium parsnips
• 3 medium potatoes
• 1 large onion
• 3 cloves garlic
• 4 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Peel and dice carrots, parsnips, and potatoes into 1/2-inch cubes. Finely chop onion and mince garlic.
2. Step 2: Heat olive oil in a large pot over medium heat. Add onions and sauté for 3 minutes until translucent.
3. Step 3: Add carrots, parsnips, potatoes, and garlic. Cook for 5 minutes, stirring frequently, until vegetables begin to soften.
4. Step 4: Pour in chicken broth, then add thyme, rosemary, salt, and black pepper. Bring to a gentle simmer.
5. Step 5: Cover and reduce heat to low. Simmer for 45 minutes, or until vegetables are fork-tender and flavors meld.