Slow-Cooked Beef Torton Stew with Root Vegetables

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

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 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.

Prep: 20 min Cook: 150 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Beef Torton Stew with Root Vegetables take to make?

Total time is about 170 minutes (20 min prep + 150 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-Cooked Beef Torton 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 roast from drying out.

Can I substitute ingredients in Slow-Cooked Beef Torton 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 Slow-Cooked Beef Torton 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 Slow-Cooked Beef Torton Stew with Root Vegetables?

Mexican street food 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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