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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Excellent recipe! My whole family loved it. It will definitely be a regular meal for us from now on.
Question- As an alternative could I use pork stewing meat? Would you make any other alternatives to compliment the pork?
Glad you like it! Yes, I think you could use pork stew meat without any other modifications. Please report back and let me know how it is!
Thanks Jenn. The recipe was just as yummy with pork.
So glad to hear it — thanks for reporting back!
I made this and my husband and I absolutely loved it! It was full of flavor, bold and hearty! This will be my go to stew from now on! Thank you for such a great recipe!
This is OUTSTANDING! Truly delicious. I’ve made beef stew, used a little wine in it, even a little beer, all my life. But, I’ve never quite been able to capture that richness or savory flavor. I followed your recipe exactly, except I used stew meat. Next time I’ll get a chuck roast. And I’ll put my carrots in first, let them get a head start on the potatoes. Thank you so much for sharing this. It is beyond 5 stars. It’s rich and thick and is honestly the best stew I have ever tasted. I liked it did not call for celery. Just carrots and tators. Perfect. I served with a side of green peas and homemade biscuits. My husband is hard to please with dinner sometimes and he said “Tootsie this is delicious!” before I even sat down at the table. Thank you so much!
I followed your recipe exactly, but I didn’t get the gorgeous thick rich sauce you show. Mine came out with a watery broth. Flavors weren’t rich and “brown” like yours looks, either. I’m going to tweak it, adding a bit of instant coffee and cocoa powder to darken the flavor (favorite trick of mine with gravies). How to thicken? Cornstarch??
Hi Gary, Hi Sorry that this hasn’t gotten to the consistency that you’ve been looking for. To thicken it, near the very end of cooking time, you can make a paste with 1 tablespoon soft butter and 1 tablespoon flour; whisk it in and bring the stew to a simmer and it should thicken up. Another option — after removing it from the oven, you can put it on the stove at a gentle boil and simmer, uncovered, until the broth is thickened to your liking. Hope that helps!
Was so yummy and tasty. Definitely met OUAC expectations! My husband, MIL, and two girls gobbled up this hearty dish. I made with artisan bread and it was a hit. I agree — perfect for a cold night! I only wish we had enough leftovers for everyone tomorrow! I also added sautéed mushrooms at the end; really glad we did that.
Outstanding! I got rave reviews from everyone I served it to
I was sooo enthused about the recipe and the comments. One of which mentioned her carrots and potatoes were not done.
Well this smelled heavenly while cooking. I stuck with you recipe using only beef broth , wine and no water. I also added gelatin. I did the batches as you instructed, seasoned as instructed, followed the steps. I baked it for 3 or more hours.. but added the carrots after 1.5 hours due to the comment of reviewer.
I am testing for a trip I am sending it on next week. I wanted to wait to heat it up after 2 days just like the trip. My question Jenn…. I have smelled the dish in the frig, will taste tomorrow, but it smells just like a regular beef stew… cannot smell the wine and garlic like yesterday. Carrots are very soft. Did I cook it too long? Is there a point where the wine and ingredients no longer taste like a bourguignon? I am making the dish next wed for 10.
Hi Sherie, You may have overcooked the carrots a bit if they’re very soft, but you really can’t cook away the flavor. I hope that once you dig into it, you’ll find that it has plenty of flavor. 🙂
As I told Jenn, MY apologies …it was NOT the Stew (which is better than a bourguignon per my testers– who raved about the taste being SO RICH!!! RAVED about it …. even with my overcooked carrots….. FLAVOR OUT OF THIS WORLD!!!
As with her AMAZING Chicken Marsala (you gotta try). It was not the stew….. IT WAS MY SENSE OF TASTE AND SMELL by Covid Last Month!!!! Made it again today for outing of 10 guys this weekend. 9 qt stock pot and cooked it just as the recipe adding carrots and potatoes last hour. Perfect!
I’ve made this several times now and am making it again today it is my favorite beef stew recipe and I have tried many. I make it completely on stovetop, keep the beef chunks large (my wife’s admonitions to make the chunks smaller go unheeded as the meat is always flavorful tender and delicious) and otherwise follow the recipe to the letter.
I need this gluten free – should I use cornstarch or gluten free flour?
Hi Cathy, You can use gluten-free flour here in place of the all-purpose flour. Hope you enjoy!
I made this recipe and it was not what I expected. After 3 plus hours it was not worth eating. I would not recommend this…. the stew was not tasty infact it was aweful. Sorry, but it was a complete fail…not for what I did as I followed the recipe…. it had no taste other than blah!
This is delicious. Loved the flavors. The balsamic gives it so much goodness. It had a lot of liquid and even added more carrots. Would cut back on water next time. But there will definitely be a next time. Cant wait for left overs today.