Vintage Vinyl Record-Spiced Beef Stew

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A slow-cooked beef stew with warm spices and root vegetables, honoring the nostalgic charm of collectible items found at estate auctions. This American-inspired slow-cooker recipe, ready in about 175 minutes, pairs beef chuck, carrots, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 25 min Cook: 150 min Serves 6 American cuisine 480 cal/serving

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Ingredients

2 lbs, cut into 1-inch cubes beef chuck
4 medium, cut into 1/2-inch slices carrots
3 medium, peeled and cubed potatoes
1 large, diced onion
2 stalks, diced celery
2 tbsp tomato paste
3 cups beef broth
1 tsp dried thyme
1/2 tsp dried rosemary
2 bay leaves
1 tsp kosher salt
1/2 tsp black pepper

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Instructions

Step 1: Season beef cubes generously with 1 tsp salt and 1/2 tsp pepper. In a heavy Dutch oven, sear beef in two batches over medium-high heat for 3-4 minutes per side until deeply browned, transferring to a plate as you go.
Step 2: Add onion and celery to the pot, cooking for 3 minutes until softened. Stir in tomato paste and cook for 1 minute until darkened and fragrant.
Step 3: Return beef to the pot, add carrots, potatoes, beef broth, thyme, rosemary, and bay leaves. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 2.5 hours until beef is fork-tender and flavors are melded.
Step 4: Discard bay leaves, skim excess fat from surface if desired, and adjust seasoning with additional salt and pepper before serving.