Vintage Martin-Style Beef Stew with Root Vegetables
A slow-simmered stew inspired by the 'authentic' 1920s Martin guitar series, featuring tender beef and earthy root vegetables in a rich, herbal broth. This french-inspired one pot ready in about 180 minutes pairs beef chuck roast, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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
- 750 g beef chuck roast
- 300 g carrots
- 300 g parsnips
- 1 large onion
- 100 g celery
- 600 ml beef broth
- 2 tbsp tomato paste
- 5 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp all-purpose flour
- 2 tbsp fresh parsley
Instructions
- Step 1: Cut 750 g beef chuck roast into 2.5 cm cubes. Pat dry, then dredge in 1 tbsp all-purpose flour until evenly coated.
- Step 2: Heat 1 tbsp oil in a Dutch oven over medium-high heat. Sear beef in batches for 3-4 minutes per side until browned, then set aside.
- Step 3: Finely chop 1 large onion, 100 g celery, and 300 g carrots and parsnips. Add to pot with 2 tbsp tomato paste, cooking for 5 minutes until vegetables soften and paste darkens.
- Step 4: Return beef to pot, add 600 ml beef broth, 5 fresh thyme sprigs, and 2 bay leaves. Bring to a simmer, then cover and cook on low heat for 2.5 hours until beef is fork-tender.
- Step 5: Remove thyme and bay leaves. Skim excess fat from surface, then stir in 2 tbsp chopped fresh parsley. Serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vintage Martin-Style Beef Stew with Root Vegetables take to make?
Total time is about 180 minutes (30 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 Vintage Martin-Style Beef 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 Vintage Martin-Style Beef 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 Vintage Martin-Style Beef Stew with Root Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Vintage Martin-Style Beef Stew with Root Vegetables?
French one pot 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.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
