Authentic 1920s Martin D-45 Guitar-Style Beef Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A slow-simmered stew honoring Martin Guitar's 1920s authenticity, featuring perfectly seared chuck roast and heirloom root vegetables in a rich, deeply flavored broth. This american-inspired slow cooker ready in about 205 minutes pairs beef chuck roast, unsalted butter, medium yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 beef chuck roast
• 3 tbsp unsalted butter
• 1 medium yellow onion
• 4 medium carrots
• 2 celery stalks
• 2 tbsp all-purpose flour
• 4 cups beef broth
• 4 thyme sprigs
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat 2 lbs chuck roast dry with paper towels and season generously with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp butter in a heavy Dutch oven over medium-high heat until shimmering, then sear the roast for 4 minutes per side until deeply browned, reserving any rendered fat for later.
2. Step 2: Remove roast and add 1 diced yellow onion, 4 diced carrots, and 2 diced celery stalks to the pot, sautéing for 5 minutes until softened and golden around the edges, stirring frequently to prevent burning.
3. Step 3: Sprinkle 2 tbsp all-purpose flour over the vegetables and stir constantly for 1 minute until the mixture forms a thick paste, then slowly pour in 4 cups beef broth while whisking to avoid lumps.
4. Step 4: Return the seared roast to the pot, add 4 thyme sprigs and 2 bay leaves, then bring to a gentle simmer. Cover and cook on low heat for 3 hours until the meat is fork-tender and the broth has thickened slightly.
5. Step 5: Remove the roast, discard thyme and bay leaves, and skim excess fat from the surface. Slice the roast and serve with the vegetables and reduced broth, garnished with additional fresh thyme.