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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Oh, my gosh…this is scrumptious! I had to cook it on top of the stove, because I didn’t have an oven-safe pot for it. But I do now 😜. Fabulous!
Delicious! The balsamic vinegar was a great addition. I added peas and pearl onions.
Since we are having unseasonably cold weather today, I decided to make this recipe for dinner tonight, and it was big hit! I was originally going to make a different recipe that I’ve had for years, but always thought wasn’t very flavorful. So I decided to search for an another stew recipe, and this is it! I will continue making this in the future. To those who said their veggies weren’t cooked by the end of the cooking time, I wonder if they cut the veggies into too large of pieces. I did ant first, and when I measured to see if they were 1” pieces – they were larger. My meat and veggies were all cooked perfectly in 3 hours.
I took an hour and half off by putting carrots, onions into dutch first with stock and oil but taking them not to the end, kinda soft. Then I par boiled potatoes again to semi soft. On last batch of beef chuck I wacked garlic in. After just an hour the beef was good and cause I had pre done the veg I put it all in and was done pretty quick. This does not take 3 hours guys, it just takes reverse engineering to save some time. I followed every other part, its a great receipe.
Oh wow absolutely delicious – thanks so much for the best beef stew recipe I’ve ever tasted!! This is now our go to recipe – so quick and easy as well.
I made it in the Instant Pot and made the mistake of adding the flour at the beginning (as per the recipe), which caused the bottom to burn a bit… Next time I’ll cook it out in butter and add it as a slurry and add it once I’ve opened the pot.
Love this though – can’t wait to try your other recipes 🙂
I have never in my life tasted anything as good as this! This is the best beef stew and I will never make any other one but this one! The first time I made it me and my husband could not believe how delicious it was (like 5 star restaurant good) after all it is just stew but let me tell you…run to the store as fast as you can to get the ingredients to make this NOW, you will see what I mean! The store had a sale on chuck roasts yesterday (BOGO) and there was no hesitation for me, I knew what I’d be using them for: Jenn Segal’s beef stew!
Thank you Jenn for sharing this fabulous recipe, you are a rock star!
What can I use as a substitute for the canned or boxed beef broth? I find it to have a nasty undertaste. Commercial chicken broth, on the other hand, is excellent. Would that be a decent substitute?
Hi Phaedra, If you feel strongly about avoiding beef broth, you can use chicken broth. It will change the flavor a bit and make the stew lighter in color, but will still be good. I’d love to hear what you think if you try it!
I used chicken broth and it worked out very well. I paid attention to developing a good fond when browning the beef (and the addition of vinegar was genius in dissolving the fond), and this gave a good beefy flavor and dark color to the stew. This is a great recipe— thank you!
So glad you were pleased with how it came out — thanks for taking the time to report back!
I don’t care for canned or boxed beef broth either. I used a bouillon base called Better ‘n Bouillon, the beef version. It turned out great. I have used the vegetable base for years. It comes in a jar and is found with the canned and boxed broths, but I think it tastes much better.
I’ve tried a lot of beef stew recipes over the years and this one is the best by far! Perfect flavour and the method was spot on. Will now be my go-to recipe. No substitutions and did it on the stove over low heat.
About to make this stew next week, but just realised I don’t have a dutch oven (yet!).
Do you think it could be simmered slowly in a stockpot with a lid, on the gas hob/stove, instead?
Thank you! 🙂
Sure, give it a stir periodically so it doesn’t scorch on the bottom. Hope you enjoy!
I’ve noticed the carrots and potatoes aren’t cooking through in the oven when I put them in at the time suggested. What is recommended to get them cooking through?
Hi Shelby, I’m sorry you were finding they weren’t cooked through. You could either cut the potatoes and carrots into smaller pieces or add them a bit earlier.
So I actually realized I was placing WAYY too many carrots and potatoes. I put in the recommended amounts instead of assuming and guess what? They all cooked through!
FYI I have made this recipe at least 5 times now and other than the veggies not cooking through, I had no issues whatsoever. You’re a saint for blessing the internet with this recipe!
You’re so sweet — glad you got to the root of the problem!