Vintage Martin's Heritage Beef Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A slow-simmered stew honoring the 'authentic' craftsmanship of vintage Martin guitars, featuring tender beef and heirloom vegetables in a rich, history-inspired broth. This american-inspired slow cooker ready in about 180 minutes pairs beef chuck, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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

• 1.5 lbs beef chuck
• 3 medium carrots
• 2 stalks celery
• 1 large yellow onion
• 3 tbsp all-purpose flour
• 4 cups beef stock
• 2 tbsp tomato paste
• 1 tbsp fresh thyme
• 2 bay leaves
• 1 cup red wine
• 2 cups diced potatoes
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat beef chuck dry with paper towels, then season evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a heavy Dutch oven over medium-high heat until shimmering, then sear beef in batches for 4-5 minutes per side until deeply browned, transferring to a plate.
2. Step 2: Add remaining 1 tbsp olive oil to the pot, then sauté diced yellow onion, 2 sliced celery stalks, and 3 diced carrots for 5 minutes until softened and fragrant, scraping up browned bits from the pot.
3. Step 3: Stir in 3 tbsp all-purpose flour and cook for 1 minute, then add 2 tbsp tomato paste and cook for 2 minutes until darkened, stirring constantly.
4. Step 4: Pour in 1 cup red wine, scraping the bottom to deglaze, and simmer until reduced by half (about 5 minutes), then add 4 cups beef stock, 1 tbsp fresh thyme, and 2 bay leaves.
5. Step 5: Return seared beef and any accumulated juices to the pot, bring to a gentle simmer, cover, and cook on low heat for 2 hours until beef is fork-tender.
6. Step 6: Add 2 cups diced potatoes, cover, and simmer for 30 more minutes until potatoes are tender and broth has thickened slightly, stirring occasionally to prevent sticking.