History-Infused Heirloom Vegetable Beef Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A slow-simmered stew honoring the 'piece of history' in Martin's guitar lineage, featuring heritage vegetables and a rich beef broth that develops depth over time. This european comfort-inspired slow cooker ready in about 210 minutes pairs beef short ribs, heirloom carrots, heirloom potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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 short ribs
• 1 cup heirloom carrots
• 1.5 cups heirloom potatoes
• 2 medium onions
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 1 tbsp fresh thyme
• 2 tbsp all-purpose flour
• 2 tbsp butter

Instructions

1. Step 1: Pat the 2 lbs beef short ribs dry and season with 1 tsp salt and 1/2 tsp black pepper. In a large Dutch oven, melt 2 tbsp butter over medium-high heat. Sear the short ribs for 3 minutes per side until deeply browned, then transfer to a plate.
2. Step 2: Dice 2 medium onions and 1 cup heirloom carrots into 1/2-inch pieces. Add to the pot with the drippings and cook for 5 minutes until softened. Stir in 2 tbsp tomato paste and cook for 1 minute until it darkens slightly and smells fragrant.
3. Step 3: Sprinkle 2 tbsp all-purpose flour over the vegetables and stir constantly for 1 minute to form a roux. Gradually whisk in 4 cups beef broth while scraping the bottom of the pot to prevent lumps.
4. Step 4: Return the seared short ribs to the pot with 1.5 cups diced heirloom potatoes, 2 sprigs fresh rosemary, and 1 tbsp fresh thyme. Bring to a gentle simmer, then cover and cook on low heat for 3 hours, skimming any foam from the surface.
5. Step 5: After 3 hours, remove the rosemary sprigs and check the short ribs for tenderness; they should pull apart easily with a fork. If not, continue cooking for 30 minutes more.
6. Step 6: Discard any excess fat from the surface, then serve the stew in bowls with the vegetables and meat. The broth should be rich and slightly thickened, coating the back of a spoon when tested.