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.

Spoon in a bowl of beef stew with carrots and potatoes.

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. 🙏”

Christie

What You’ll Need To Make Beef Stew

Stew ingredients including carrots, tomato paste, and beef broth.
  • 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

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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.

Knife cutting beef on a cutting board.

Next, season the meat generously with salt and pepper.

Seasoned beef on a cutting board.

Heat a bit of oil in a Dutch oven or large pot and brown the meat in batches.

Pieces of beef in a Dutch oven.

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.)

This step is a bit time-consuming  but browning the meat adds depth and dimension to the stew.

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.

Onions cooking in a Dutch oven.

Cook until the vegetables are softened, then add the tomato paste and cook for a minute more.

Tomato paste in a Dutch oven with onions.

Add the beef back into the pan and sprinkle with the flour.

Flour in a Dutch oven with beef.

Stir until the flour is dissolved.

Beef mixture in a Dutch oven.

Add the wine, broth, water, thyme, bay leaves, and sugar.

Broth and seasonings in a Dutch oven.

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.)

Broth boiling in a Dutch oven.

After 2 hours, add the carrots and potatoes.

Carrots and potatoes in a Dutch oven with broth.

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.)

Dutch oven of beef stew.

Frequently Asked Questions

Can I make this stew in a crockpot?

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.

How can I thicken the stew further?

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.

Bowls of beef stew.

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.

Servings: 6
Prep Time: 30 Minutes
Cook Time: 3 Hours 30 Minutes
Total Time: 4 Hours

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

  1. Preheat the oven to 325°F and set a rack in the lower middle position.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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Comments

  • I made this and unfortunately it didn’t work out as per the directions 😢 The meat was SO GOOD my husband and I picked at it durning the cooking process so much so that there was little left for the actual end of the cook and to dish out. ❤️❤️😂

    This is so good that the recipe should show double the measurements so there is actually some left for dishing on the plates. Ps my adult son came to visit and was upset there was only 1 piece of meat left for him to sample. ❤️

    Have made this many times and we absolutely love it. Having it for supper again tonight.

    • — Pam RC on January 9, 2023
    • Reply
  • Just made this stew for our Sunday meal with your biscuits recipe. It is by far the best stew recipe I have seen and tried, and the biscuits were a great accompaniment . The balsamic adds a nice touch of flavor. I did not have enough red wine so I added sherry as well which made it a bit sweeter , but a good substitute. The sauce was delicious and the meat was fork tender. Definitely a keeper!!!!

    • — Mary M Dj. on January 8, 2023
    • Reply
    • I’ve made many variations of beef stew over the years. This is my absolute favorite. I add different types of vegetables each time. I serve over garlic mash potatoes, the flavor is amazing.

      • — Annie D on January 10, 2023
      • Reply
  • Not a great recipe, none of the meat or veg cooked properly.

    • — Luke on January 8, 2023
    • Reply
    • Maybe you did something wrong. This is my absolute go to recipe for beef stew. Give it another try!

      • — Jenn on January 15, 2023
      • Reply
  • This recipe is absolutely fantastic. I have tried many of your recipes but hands down this is our favorite. I debated if I should make it the day before but opted to prepare it the same day for our dinner party. It easily fed six adults with leftovers for us to try to see how the flavors change.
    Thanks for providing a novice cook with recipes that are easy and always delicious.

    • — Sheila H. on January 8, 2023
    • Reply
  • So delicious and tender. While this took some time, worth every minute invested. TYSM for the fabulous recipe!

    • — Tia on January 8, 2023
    • Reply
  • Making this tomorrow! I do not have Sugar in my house, but I have honey or maple syrup? I’m thinking a little honey? Anyone? 😉

    • — Darlene on January 7, 2023
    • Reply
    • Hi Darlene, I’d just leave it out. If you determine that it needs a hit of sweetness, either the honey or maple syrup will do.

      • — Jenn on January 9, 2023
      • Reply
  • Thanks @onceuponacheffor your recipe. I did exactly what you said and my steaks turned out fantastic & very delicious..

    • — Charles Bletcher on January 6, 2023
    • Reply
  • I made this recipe and I was surprised how delicious it turned out! I have difficulty preparing meals that taste great but this one did not disappoint. My wife even enjoyed her dinner so much so that leftovers were requested the following night. This recipe is definitely worth saving in anyone’s cook book!

    • — Bob C on January 6, 2023
    • Reply
  • I’m excited to make this today, but wondering if you have a gluten free substitute for the flour? A few guests tonight are gluten intolerant and I’m not an expert on gluten free cooking!

    Thank you

    • — Carole on January 6, 2023
    • Reply
    • Hi Carole, you can use gluten-free flour to coat the meat. Hope everyone enjoys!

      • — Jenn on January 6, 2023
      • Reply
      • Oh thank you for your quick reply!! Appreciate it

        • — Carole on January 6, 2023
        • Reply
      • I wonder if this can be adapted for the slow cooker for when I’m out at work?

        • — Vicki on January 17, 2023
        • Reply
        • Hi Vicki, Yes – I’d sear the beef on the stove first as the recipe indicates and then put it in the slow cooker for 4 – 5 hours on high (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Enjoy!

          • — Jenn on January 17, 2023
          • Reply
      • I have made this many many times GF, and I use straight up rice flour, with no gums, and it works perfectly! No one can tell its GF. I don’t use cornstarch (slurry) to avoid it looking like dog food. LOL.

        • — Chrishy on June 20, 2023
        • Reply
    • Yummmm!!! Has anyone tried making this in a pressure cooker? I’m contemplating doing so tonight.

      • — Misty on January 15, 2023
      • Reply
      • Hi Misty, I don’t have a pressure cooker, but a number of readers have commented that they have made this in one and have been happy with the results. One recent comment indicated: “I cooked at high pressure for 35 min, although next time I will add 5 more min, then depressurized, added the potatoes and carrots, and cooked for another 10 min. Also added a bit less liquid, since you lose none in the pressure cooker.” Hope that helps!

        • — Jenn on January 16, 2023
        • Reply
  • No wonder this is your most popular recipe. I made it last night exactly per your instructions and the result was a silky, rich, delicious sauce with tender meat – so packed with flavor. I served it with your buttermilk biscuits that you recommend as an accompaniment – left a review for those as well as they were outstanding. I think the balsamic vinegar was what put it over the top!! Thank you Jenn.

    • — Kim Furzer on January 5, 2023
    • Reply

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