Beef Stew Recipe with Carrots & Potatoes
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This classic French beef stew is the ultimate comfort food. Slow-cooked in a rich wine-based broth, the meat becomes meltingly tender and enveloped in a deeply flavorful sauce—perfect for chilly nights.
With thousands of 5-star reviews, this classic French beef stew is the most popular recipe on my site—and for good reason! It’s incredibly delicious and the ultimate cold weather comfort food. Pieces of well-marbled beef are seared in a hot pan, then gently braised with garlic and onions in a rich wine-based broth. After a few hours, the meat becomes fork tender and enveloped in a deeply flavorful sauce. While it takes some time to make, this stew is mostly hands-off. Go ahead and make it a day or two ahead of time—the flavor only gets better as it sits.
When it comes to serving, this beef stew recipe is incredibly versatile. I love pairing it with crusty bread or popovers to soak up all that rich, unctuous sauce. It’s also delicious served over mashed potatoes, buttered egg noodles, or creamy polenta if you want to make it even heartier. For a lighter touch, you can balance out the richness by serving it alongside a simple green salad.
“This recipe is SERIOUSLY EPIC! Hands down, the best beef stew recipe I have ever made. Thank you. 🙏”
What You’ll Need To Make Beef Stew
- Boneless beef chuck: The key to tender, flavorful stew. Look for chuck roast with a good amount of marbling, or white veins of fat running through it. Avoid generic “stew meat,” especially if it looks lean. I guarantee you it won’t become tender, no matter how long you cook it.
- Olive oil: Used for browning the beef and sautéing the vegetables.
- Yellow onions and garlic: Adds sweetness, depth, and savory aroma to the stew as they cook.
- Balsamic vinegar: Adds acidity and depth, balancing the richness of the stew.
- Tomato paste: Thickens the stew and imparts a rich tomato flavor.
- All-purpose flour: Coats the beef and acts as a thickening agent for the stew. When added to the beef before the liquid, it mixes with the juices from the meat and creates a base for the sauce. As the stew simmers, the flour helps thicken the broth, turning it into a rich, velvety sauce that clings to the meat and vegetables.
- Dry red wine: Adds bold flavor and forms the base of the stew along with the broth and water. Use any dry red wine like Pinot Noir, Merlot, or Cabernet Sauvignon that is inexpensive but good enough to drink.
- Beef broth and water: Forms the liquid base along with the wine.
- Bay leaf and dried thyme: Classic aromatics that infuse earthy flavors.
- Sugar: Balances the acidity from the wine and tomato paste.
- Carrots: Adds natural sweetness and texture.
- White boiling potatoes (baby Yukons): These small potatoes soak up the rich broth and add heartiness.
- Fresh parsley: A fresh garnish that brightens the stew.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by removing any large chunks of fat that are easy to get to (like the one my knife is pointing to below), but don’t overdo it with the trimming, as the fat helps make the beef tender.
Next, season the meat generously with salt and pepper.
Heat a bit of oil in a Dutch oven or large pot and brown the meat in batches.
This step is a bit time-consuming but browning the meat adds depth and dimension to the stew. (Note: it’s important not to crowd the pan—if you try to brown all the meat at once, it will steam instead of sear and you won’t get all that lovely color and flavor.)
Remove the meat and add the onions, garlic, and balsamic vinegar to the pan. The vinegar will loosen all the brown bits from the bottom of the pan and add flavor.
Cook until the vegetables are softened, then add the tomato paste and cook for a minute more.
Add the beef back into the pan and sprinkle with the flour.
Stir until the flour is dissolved.
Add the wine, broth, water, thyme, bay leaves, and sugar.
Bring to a boil, then cover and braise in the oven for 2 hours. (If you don’t have a Dutch oven or prefer to cook the stew on the stovetop, that works, too! The timing will be the same—just keep it on the lowest heat setting and stir occasionally to prevent sticking.)
After 2 hours, add the carrots and potatoes.
Return to the oven and continue cooking for one hour, or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender. (Note: The broth won’t thicken until the very end of cooking. If you’d like to thicken it further after it’s done, see the FAQ below for tips.)
Frequently Asked Questions
Yes, you’ll just need to follow the initial steps of searing the meat and sautéing the onions and garlic as instructed. Once you’re ready to add the water, wine, and broth, transfer everything to the slow cooker. You can add the carrots and potatoes along with the meat at this point (no need to wait). The cook time should be 4 to 5 hours.
The stew naturally thickens as it cooks, but it won’t reach its final consistency until the very end of cooking. But if you’d like to thicken it further, you can use a beurre manié, which is a mixture of softened butter and flour. To make it, simply knead equal parts soft butter and flour (about 2 tablespoons each) into a smooth paste. Gradually stir small amounts of the beurre manié into the simmering stew, allowing it to dissolve fully before adding more. This technique adds richness and helps thicken the stew to a velvety consistency without affecting the flavor.
Make-Ahead/Freezing Instructions
Simply prepare the stew as directed, then cool it to room temperature before refrigerating. It can be stored in the fridge for up to 3 days. Reheat on the stovetop over medium-low heat until hot. If you want to freeze the stew, transfer it to an airtight container once it has cooled. It can be frozen for up to 3 months. To serve, thaw the stew overnight in the refrigerator and reheat on the stovetop.
Video Tutorial
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Beef Stew
This classic French beef stew is the ultimate comfort food. Slow-cooked in a rich wine-based broth, the meat becomes meltingly tender and enveloped in a deeply flavorful sauce—perfect for chilly nights.
Ingredients
- 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 2 medium yellow onions, cut into 1-inch chunks
- 7 cloves garlic, peeled and smashed
- 2 tablespoons balsamic vinegar
- 1½ tablespoons tomato paste
- ¼ cup all-purpose flour
- 2 cups dry red wine
- 2 cups beef broth
- 2 cups water
- 1 bay leaf
- ½ teaspoon dried thyme
- 1½ teaspoons sugar
- 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
- 1 pound small white boiling potatoes (baby yukons), cut in half
- Fresh chopped parsley, for serving (optional)
Instructions
- Preheat the oven to 325°F and set a rack in the lower middle position.
- Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
- Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat. Garnish with fresh parsley, if desired.
- Note: If you don’t have a Dutch oven or covered pot that is appropriate for the oven, the stew can be cooked on the stove. The timing will be the same and it should be cooked over the lowest setting.
- Make-Ahead/Freezer-Friendly Instructions: Simply prepare the stew as directed, then cool it to room temperature before refrigerating. It can be stored in the fridge for up to 3 days. Reheat on the stovetop over medium-low heat until hot. If you want to freeze the stew, transfer it to an airtight container once it has cooled. It can be frozen for up to 3 months. To serve, thaw the stew overnight in the refrigerator and reheat on the stovetop.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 539
- Fat: 18g
- Saturated fat: 6g
- Carbohydrates: 32g
- Sugar: 8g
- Fiber: 4g
- Protein: 54g
- Sodium: 1189mg
- Cholesterol: 143mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I’ve made this a few times. It’s a seriously awesome stew. 🍷🤤
Just follow the measurements exactly and you simply can’t go wrong. The hardest part – and the MOST important step of the process – is to make absolutely sure you get a golden crust on the beef – don’t crowd the pot or the beef will steam. You want to trap the flavors in there before it goes into the liquids. It’s equally important to not panic when you think that it’s starting to “burn”. That char is absolutely crucial in giving the base the depth of flavor it ends with. Just use a bit of stock or water and make sure you scrape the bottom clean. It all dissolves in the braising process, anyway.
The oil can get a bit hot and spluttery but that’s the challenge of being good with this recipe. Do the beef in batches on a medium heat and you’re on your way. 😉👌🏻
I’ve tried this with a few different wines and found that Merlot and Cab-Sav balance out the acidity of the dish best. You don’t need anything expensive.
Feel free to add green/red beans, corn, mushrooms or peas at the end (about 20 minutes out before finishing up) – totally up to you and it adds to the color too. You can’t go wrong packing these goodies in at the end. 👍🏻
This stew is like my ragu recipes which take up to six hours to finesse. You need to spend time making this right but when you do, it’s demolition time. Break out the rest of the red you used and grab a fresh baguette to mop up the sauces. Simply as good as home-cooked food can possibly get. 🤤
The best part is that it keeps for a few days meaning if you get peckish late at night like I usually do, you’ll have a gorgeous snack waiting and that added time in letting the flavors meld only adds to the delicious experience.
Fantastic!
Absolutely delicious! Made this today and definitely gonna make it again – the whole family liked it. A great option to our Austrian “Gulasch” 🙂
Want to try this recipe in the slow cooker. Would the liquid ingredients need to be adjusted?
I think you can keep the amount of liquid the same. Hope you enjoy!
This is by far the best beef stew I have ever had! The flavor is absolutely amazing. I will use this recipe for years to come. Thank you!
This made my holiday weekend! Wonderful recipe. Take the time to buy the meat and cut yourself. I’ve used stew meat and it was not nearly as good. Thank you for the amazing recipe.
Do you think I would ruin the stew if I added green beans along with the carrots and potatoes… would it be better to just cook the beans on the side? Would love to keep it to the one pot but not at the risk of ruining the whole thing. Thanks!
Hi Suzanne, I think green beans are a fine addition to the stew. When you add them depends upon whether they are fresh or frozen. If they are fresh, I’d add them during the last 30 minutes or so of cooking and if they are frozen, I’d add them during the last 10 minutes of cooking time. Hope that helps and that you enjoy!
Thanks so much! The stew was absolutely delicious 🙂
And sorry, I have another question. If I were to triple the recipe, could I use a regular roasting pan for braising? I know it would be a very thin pan compared to my cast iron dutch oven but I can’t think of anything else that would be big enough and fit into my oven… and the stew does cook at a fairly low temperature. If you don’t think a roasting pan would be a good option, I would welcome any suggestions. Thanks again.
Hi Suzanne, glad you enjoyed it! I wouldn’t recommend a roasting pan and as I’m concerned that the broth wouldn’t be deep enough in something that large. If you have a pot large enough to triple the recipe, you can cook the stew completely on the stove over low heat. Just give it a stir periodically so it doesn’t scorch on the bottom. Hope that helps!
OK, I’ll be honest. When I googled “recipe beef stew,” I chose this one because I own a dutch oven pot the exact shade of blue (which I love) as the one pictured in the step-by-step photos. I followed the recipe/instructions exactly with one exception: I didn’t have wine so I substituted apple juice instead. Seriously, this is the best stew I have ever tasted and my family raved about it. The beef was amazingly tender, the gravy was thick and flavorful, and the vegetables were cooked perfectly. I felt just like Amy Adams in Julie & Julia, waiting for Meryl Streep to show up to taste my masterpiece. As soon as dinner was over, I headed back to onceuponachef.com to find another recipe to try. Thank you for making me look so good!
This is the second time making this delicious stew, and it definitely isn’t the last. My husband is also a classical French trained chef, and this recipe has his complete approval. I love your recipes and how easy they are to bring to the table.
Made this before Christmas so we’d have something easy to eat while prepping for Christmas dinner. It was soo good, we made it for our New Years meal as well! I’m not a fan of extra sugar so I cut that out, the carrots are enough. Also being from New Mexico I had to add some green chile to this to give it a little kick. Highly recommend some green chile, cayenne, or serrano. Adds that “je ne sais quois” that takes it to the next level.
Great recipe. If add frozen peas, what size bag of peas? Same question for mushrooms – how much? And type?
Hi RH, I’d probably just add a cup or two of frozen peas. For the mushrooms, also think a cup or two would be a good amount and I think sliced button mushrooms would be a good choice. (I’d saute the mushrooms first and then add them right at the end just to warm them up.) Hope you enjoy!
Amazing stew!! Whenever I make stew I feel so disappointed. This recipe was delicious- I am definitely making it again.