Slow-Cooked Beef Torton Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A hearty slow-cooked beef stew inspired by medium truck workhorse strength, layered with tender root vegetables and a savory broth. This Mexican-inspired street-food recipe, ready in about 170 minutes, pairs beef chuck roast, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 2 lbs, cut into 1.5-inch cubes beef chuck roast
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 large, diced yellow onion
• 3 medium, peeled and chopped carrots
• 2 medium, peeled and chopped parsnips
• 4, minced garlic cloves
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 cup red wine
• 2 tbsp all-purpose flour

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Instructions

1. Step 1: Pat dry 2 lbs beef chuck roast cubes and season with 1 1/2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches for 4 minutes per side until deeply caramelized. Remove beef and set aside.
3. Step 3: Lower heat to medium and add 1 large diced yellow onion, 3 chopped carrots, and 2 chopped parsnips to the pot. Sauté for 6 minutes until softened.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
5. Step 5: Sprinkle 2 tbsp all-purpose flour over vegetables and stir for 2 minutes to create a roux.
6. Step 6: Pour in 1/2 cup red wine, scraping up browned bits, then add 4 cups beef broth, 1 tsp dried thyme, and 1 bay leaf.
7. Step 7: Return browned beef to the pot and bring to a simmer. Cover and cook on low heat for 2.5 hours until beef is tender and sauce thickened.
8. Step 8: Remove bay leaf, adjust seasoning with salt and pepper, and serve hot.