Authentic 1920s-Style D-45 Beef Stew

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A hearty, slow-simmered stew using traditional ingredients and methods, evoking the timeless quality of a vintage Martin guitar. This American-inspired one-pot recipe, ready in about 140 minutes, pairs beef chuck, all-purpose flour, vegetable oil 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.

Ingredients

• 2 lbs, cut into 1-inch cubes beef chuck
• 2 tbsp all-purpose flour
• 1 tbsp vegetable oil
• 1 large, chopped (about 1 cup) onion
• 2, sliced (about 1 cup) carrots
• 2, sliced (about 1 cup) celery stalks
• 4, minced garlic cloves
• 4 cups beef broth
• 1 cup (undrained) diced tomatoes
• 1 tbsp tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tsp dried rosemary
• 2, peeled and cubed (about 2 cups) potatoes
• 1/2 cup frozen peas

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat beef cubes dry and season with 2 tbsp all-purpose flour and 1/2 tsp salt; toss to coat evenly.
2. Step 2: Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches for 5 minutes per batch until golden brown on all sides; remove and set aside.
3. Step 3: Add chopped onion to Dutch oven and cook for 5 minutes until softened. Stir in sliced carrots, celery, and 4 minced garlic cloves, then cook for 3 minutes until fragrant.
4. Step 4: Add 4 cups beef broth, 1 cup diced tomatoes (with juice), 1 tbsp tomato paste, 2 thyme sprigs, 2 bay leaves, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Return beef to pot.
5. Step 5: Bring to a simmer, reduce heat to low, cover, and cook for 1.5 hours until beef is tender.
6. Step 6: Add cubed potatoes and simmer for 20 minutes until potatoes are tender.
7. Step 7: Stir in frozen peas and cook for 5 minutes until heated through. Discard thyme sprigs and bay leaves before serving.