Mountain Spiced Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty beef stew simmered with warming mountain spices and tender root vegetables, perfect for a cold day in the Andes. This latin american-inspired beef ready in about 140 minutes pairs beef chuck, cubed, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 120 min Serves 6 Latin American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add 2 lbs cubed beef chuck and brown on all sides, about 5-7 minutes, then remove and set aside.
  2. Step 2: In the same pot, add 1 large diced onion, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp dried oregano. Sauté for 3-4 minutes until fragrant and onion is translucent.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen the flavor.
  4. Step 4: Pour in 1 cup red wine and 4 cups beef broth, scraping up any browned bits from the bottom.
  5. Step 5: Return the browned beef to the pot and add 3 peeled and chopped carrots and 2 peeled and chopped parsnips. Season with 1 1/2 tsp salt and 1 tsp black pepper.
  6. Step 6: Bring to a simmer, cover, reduce heat to low, and cook for 2 hours until beef is tender and vegetables are soft.
  7. Step 7: Garnish with 1/4 cup chopped fresh parsley before serving hot.

Equipment for this recipe

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Frequently asked questions

How long does Mountain Spiced Beef Stew with Root Vegetables take to make?

Total time is about 140 minutes (20 min prep + 120 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 Mountain Spiced Beef Stew with Root Vegetables?

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 beef chuck, cubed from drying out.

Can I substitute ingredients in Mountain Spiced Beef Stew with Root Vegetables?

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 Mountain Spiced Beef Stew with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Mountain Spiced Beef Stew with Root Vegetables?

Latin American beef 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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