Beef Stew Recipe with Carrots & Potatoes
This post may contain affiliate links. Read my full disclosure policy.
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
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Love this recipe, rich with complex flavors. The best beef stew we’ve had in recent years! Looking forward to creating many more of your recipes.
Sincerely,
Pat Harney
This is the most amazing recipe, as are all of your recipes! Thanks so much Jen. The meat is so tender and flavorful, and the stew itself is hearty and delicious!! The second time I made this, I did change out the wine to Marsala wine, and it was even better. It had a delicious deep taste and my husband could not eat enough. In fact, he took it to work the next day. I also cooked a little Pastina and placed the meat and juices on top. What a delicious meal. Thanks again for the amazing recipe! It is certainly a keeper! P.S. I’m also going to try your Buttermilk Biscuits next time. I am sure they are delicious.❤️
LOVE THIS RECIPE!! Thank you for the simple instructions & vivid step-by-step pics. My family devoured this stew & raved how delicious it was.
I first made this in December to host a small “party.” I adjusted the liquid for 5.45lbs of meat, but same kinds, although I used all beef broth instead of beef and water, and 2 cups of red wine. I was out of balsamic vinegar so I splashed some Worcestershire sauce in and did not add sugar because I forgot. (For info, I used a combination of Bovril cubes and Better than Bullion Beef) Also, I had just bought new thyme and new rosemary, and accidentally grabbed the rosemary instead of the thyme (facepalm.) I never use spoons, probably poured out about a tsp in my hand. I also added three or 4 bay leaves because mine were small. Lastly, I did add frozen peas just before serving. I discovered AFTER dinner about the rosemary, btw.
Oh my. My friends absolutely died over this. My kids (all adults now) did too. There was only 5 of us, but there was barely any left. I’ve made a million stews and beef bourguignon in my life, most very good; but this- this was velvety, the broth was the PERFECT consistency, not too thick but definitely not broth, the meat oh-so-tender- and the rosemary was delicious (either would obviously work, my father dislikes rosemary so I use thyme for him when he comes.)
It is the best I have ever made, and now the only one, although I don’t need to follow the recipe anymore. We have 5 inches of fresh snow on the ground from last week, and it is snowing RIGHT NOW, so it’s braising in the oven as we speak. Sigh. At least I know dinner will be fabulous!
Dear Jenn,
I have been meaning to leave a review for you for far too long. You have so many absolutely delicious sounding and looking recipes, and we look forward to trying many more of them. For the time being, it’s this beef stew that I just have to mention. I have made my own versions of it for a long, long time – all with varying degrees of success.
And so we stumbled upon your incredible recipe on one uncommonly chilly day here in southeastern Arizona. I just can’t praise it enough for its amazing aroma while cooking; its fantastically satisfying textures; and most certainly of course it’s richness and great depth of flavor. It it just SO GOOD in every respect. I think your addition of balsamic vinegar was brilliant! My wife also made your incredible cheesecake (GF version because it’s necessary for me), and she was so thrilled that, for the very first time, it didn’t crack in the middle! Doubtless (I’m at least mostly sure!) because of your idea to use a ban-marie. Genius. And the Beef with Broccoli!! God, it was amazing – truly better than any we’ve had eating out, and so easy to prepare. 10 stars! Thank you so much!! Best, Erik
Sorry, I forgot: And add a tablespoon of Dijon mustard, it gives such a beautiful character. Dijon mustard is all meats best friend! And if so, use even a very small amount of Cognac, since Dijon mustard and Cognac goes very well together.
Sorry kitchen…never asked for a remake of Jenn’s very popular, absolutely delicious recipe here…if made accurately, it doesn’t get better. And one of the reasons she has so many subscribers is because she provides complete instructions,and answers concerns & questions quickly.
She’s simply the best…
PS…I’m a huge fan of Dijon mustard …and many of the French kitchens I cooked in often used it in their recipes. But here, if made according to Jenn’s recipe simply doesn’t need it.
Lisa
Giving 5 Stars because Jenn’s recipe is hands down 5 STAR
Some improvements:
1) Dependig of the size of the garlic cloves, no more than 7 cloves. I recommend 5 cloves.
2) Reduce the amount of red wine. At the most 1 1/2 cups. To much red wine will take over the dish and “kill” it.
3) The amount of red wine, water and broth is all together to much. The stew gets to watery.
4) If you still follow the recipe, add more all-purpose flour to avoid a watery stew.
5) Add the garlic later than the recipe says (the step before you go in with the flour). Otherwise there’s a risk that the garlic will get burned. You really don’t want that.
6) Add the tomato paste directly to all the browned meat for better taste – not after the vegetables are softened and added – and before you add the flour. The meat is the main character in the dish!
Agree on all points. Just made this. There’s a bitter under taste that may be from slightly burned garlic. I knew that step was likely incorrect- always sauté your onions first w/o garlic. I’m trying to remedy the situation now…
AMAZING. I have been making my own version of beef stew for 40 years and yesterday, decided to change it up a bit and make Jenn’s recipe. Well, I will never make my recipe again! Jenn’s recipe is perfect. I made two minor changes: I didn’t add any sugar and I used 4 cups of beef stock instead of 2 cups of beef stock and 2 cups of water. This is absolutely the best beef stew recipe. The sauce is thick and silky and full of flavour and the veggies are cooked perfectly. Thank you Jenn, for yet another awesome recipe.
Hello!
My wife is pregnant, is there a good substitute for the red wine?
Thank you!
Hi Ryan, you can use additional beef broth in place of the wine. Hope you enjoy!
This was scrumptious! Made it 2 days ahead. Meat was flavorful & extremely tender. I didn’t add potatoes but served over mashed potatoes instead. Will make again. Thank you.