Beef Stew with Carrots & Potatoes
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This classic French beef stew is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.
With over 4,000 5-star reviews, this classic French beef stew is the all-time most popular recipe on my website. It is the ultimate cold weather comfort food. Chunks 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 in the oven, the meat becomes meltingly tender and enveloped in a deeply flavorful sauce. It takes a few hours to make, but the recipe is mostly hands-off. Go ahead and make it a day or two ahead of time; the flavor improves the longer it sits.
This stew is part of my classic French recipe collection, which includes similar slow-cooking comfort food recipes, like coq au vin and braised short ribs, and impressive main courses, like steak au poivre or roast beef tenderloin with red wine sauce.
what you’ll need to make beef stew with carrots & potatoes
The most important thing is to start with the right cut of meat. You want to buy chuck roast that is well-marbled—that means it should have a good amount of white veins of fat running through it. Stay away from meat generically packaged as “stew meat,” especially if it looks lean (I can guarantee you it will not get tender, no matter how long you cook it).
For the wine, use any dry red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is inexpensive but still good enough to drink.
How To Make Beef Stew with Carrots & Potatoes
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.
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.
Feel free to adapt the recipe to your liking. You can leave out the potatoes and serve it over buttered egg noodles, or toss in some frozen peas or sautéed mushrooms at the very end. Either way, it’s soul-satisfying comfort food for a cold night.
You may also like
- Slow-Baked BBQ Short Ribs
- Onion-Braised Beef Brisket
- Chicken Cacciatore
- Guinness Lamb Stew with Vegetables
- Texas-Style Chili Con Carne
- Coq Au Vin
- Meatloaf
Video Tutorial
Beef Stew with Carrots & Potatoes
This classic French beef stew is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.
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.
- Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.
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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Wow.
I rarely eat meat anymore. My diet is about 85% plant based. My wife maintains a vegetarian / vegan diet so meat is rarely purchased on grocery day. I still love a nice cut of beef on the grill, but only have it 5 or 6 times a year.
I have fond memories of my mother’s beef stew when I was a growing boy in a family of 6, but even through my college years, I never tried making a hearty winter stew.
I’m so glad I came across this recipe. It is so rich in flavor – definitely better to eat on day two to allow the flavor to develop and the broth to thicken. Browning the seasoned beef is a really important step – in small batches as the recipe describes.
I used well-marbled boneless short rib. Once the cooking is complete, the meat falls apart. Be sure to use decent red wine. I used a Zinfandel from Washington State which added depth to the flavor.
My kids loved it. The perfect comfort food for a cold, damp winter night.
Fantastic!
I made this recipe exactly for our family game night. It was totally awesome. My family LOVED it. They said I’m a good cook but this took it to the next level. THANKS for sharing your wonderful recipes. Will definitely be making more!
I love this recipe! I have changed slightly by using a balsamic glaze instead of balsamic vinegar for more intense sweetness. I also cut the wine in half. This is my go-to stew recipe.
I want to make this to freeze for a later meal for the hubby and kids. So would I just make it and let it cool and freeze? Just reheat on stove? Probably a silly question.
Yes and yes (and not silly questions)! 🙂
You have to plan ahead for this one though well worth it! We omitted the potatoes so the leftovers are freezable and added large button mushrooms with the carrots the last hour. Served over Pappardelle pasta. Excellent!
This has become my go to recipe for beef stew. It comes out perfect every time. Be sure to brown the meat really well and build up a good fond on the bottom of the Dutch Oven. It is key to the flavor. My only change is using herbes de Provence instead of dry thyme. I always make it a day ahead so I can remove the fat from the gravy and I add a heaping cup of frozen peas when I reheat it. Serve with warm, crusty bread and it is a wonderful, comforting meal.
Oh perfect ideas Steve. My favourite beef soup recipe has herbs de Provence and everyone here loves it so I will also do that swap. The peas idea will go over well here also. I always leave potatoes out of my beef soup and serve with baked potatoes for those who like them.
I have been eyeing this stew recipe for quite some time and finally decided to make it on a chilly Sunday. This is quite simply comfort food perfection! Amazing… this may be one of the most delicious things I have ever prepared! My husband is a rice man and he does not care for cooked carrots; however, he couldn’t stop complimenting me on how delicious the stew truly was. He is recovering from an emergency surgery and it is the first meal he has eaten and a meal he will never forget. Thank you 100 x Jen!
So glad you enjoyed it (and I hope your husband makes a speedy recovery)!
can this be started on the stove and finished in a slow cooker? I want to make it but have to be out most of the day and don’t want to leave the oven on while we are out.
Sure, Keely – I’d sear the beef first as the recipe indicates and then cook 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). Hope you enjoy!
Not one to cook by the letter of a recipe… never for beef stew, but I did with this. Currently it is in the oven. I have become much more creative with cooking as I have expanded my Le Creuset collection. I used to laugh at my dad for having all of those heavy pans… and now I know why! Getting ready to put the carrots and potatoes in and my house smells so good!! So far I love this recipe… dying to eat it. I am pre-reviewing with 5 stars and will adjust if need be, however I have a hunch I won’t! Just wish I had made a loaf of bread!
I have to say that this beef stew recipe is the best I’ve found yet. I can finally stop looking for a recipe that beats my Moms stew (which was brilliant however I could never get the same results since she cooked as I usually do and never did follow a recipe). Hallelujah I’ve found a recipe that trumps!!
Thank you so very much for sharing 😊!
🙂
I made this recipe exactly as listed and it is the BEST beef stew I’ve ever made. This will be the recipe I’ll use moving forward. Nice one!
Can I use a Top Round Roast for the recipe if I cube it?
Hi John, I haven’t tried it so I can’t say for sure, but I think it will work. Please LMK how it turns out if you try it!
What does the balsamic vinegar do? Also, I don’t have an oven safe pot. Could I use a roasting pan?
Hi Emily, the balsamic vinegar adds another layer of flavor and a subtle sweetness to the stew. If you don’t have it on hand, feel free to substitute red wine vinegar or apple cider vinegar. And it’s fine to cook this entirely on the stove. Just make sure to give it a stir every once in a while so it doesn’t scorch on the bottom. Hope you enjoy!
Hi Jen,
Just wondering what size and brand is the dutch oven you use in the recipe photos? I have a cast iron dutch oven I’ve used for years but am thinking of getting an enameled pot.
Hi Mary, It’s a 5.5-quart Le Creuset Dutch oven. Hope that helps!
I made this with a 2 lb roast I bought on sale and did 2/3rds of the rest of the ingredients. My largest Le Creuset is a 3.5 quart and this fit in it perfectly! I wish I had a larger one though because I would love to make a larger amount of this!
Hi, I’m not the recipe author, but I thought I’d share my recommendation for a dutch oven. A Le Creuset dutch oven is of course a fantastic piece, but if you’re looking for something more affordable look up the Lodge brand dutch ovens. I received one as a gift years ago and it’s a regular in my kitchen! Very well made for a great price.
This beef stew was amazing! I didn’t change a thing and it was absolutely delicious. The meat was fork-tender, the vegetables tasty and firm and the sauce was silky and thick. It’s just my husband and I at home now so this stew was dinner for three nights-it just got better and better! I can’t wait to make this for our family!
What do you recommend for reheating instructions if preparing a day in advance? Thank you!
Hi Mary, You can reheat it on the stovetop over medium-low heat until hot. Hope you enjoy!
This recipe rocks! It was delicious and well worth the time involved. The sauce was rich, flavorful and the sprinkling of parsley at the end of cooking just made it brighter. I will definitely make this again.
Thank you Jenn.
This is by far the best Beef Stew we have had, the only one that comes close is from a restaurant that uses their own beer in it! Followed the directions exactly and wouldn’t change a thing. We ate this the first night and it was delicious, had the leftovers the next day and it was AMAZING! In the future I will be making this a day in advance and eating it warmed up the next day. I can see this becoming a new favorite and eaten often. The recipe yielded about 5 bowls. Thank you for sharing!
Fabulous recipe, perfect for cold and rainy days.
Very well detailed and pretty easy to cook. My family loved it.
This is a delicious recipe! I have made it a few times and halved it most recently to cut down on the leftovers. I added a little bit more broth and wine and cut the cooking time down by 10 minutes each time. It turned out perfectly.
I followed this recipe I also added..
Mushrooms
Yellow squash
Zucchini
Large chunks of them the last 30 min so they did not over cook.
Hi! I’m making this currently in my crockpot insert, but I can’t use the crockpot lid. Do I have to cover it, or can I cover with something else? Smells amazing so far!
Yes, I would definitely cover it. If you don’t have a lid, heavy-duty foil will work (just make sure you create a tight seal with the foil). Hope you enjoy!
My new favorite beef stew. Made exactly as described and it turned out fantastic. Thank you.
This was so delicious!! Better than all the other beef stews I’ve tried! Succulent!
I made this Friday night and served it Saturday evening. I followed the recipe exactly and it came out absolutely delicious. Everyone raved about how delicious it was. Thanks for the recipe
Wow! This was the best beef stew I have ever made. The beef was fall-apart tender and the sauce was the perfect consistency. Like a few other reviewers I used 4 cups of beef broth (rather than 2 beef broth and 2 water) and a couple of extra carrots. It was truly amazing. I can see why this has so many 5-star reviews!
Best beef stew ever! Always a hit in our house. Just shared the recipe with my parents and they also loved it!
Jenn,
Thank you, thank you, thank you! I needed to make a beef stew today for Sunday dinner for my wife and two hungry boys when I stumbled on your amazing website! I didn’t have an oven safe pot, so I just braised it on the stove for three hours and it turned out perfectly! Your layout with photos is so easy to follow! I love it!
Oh my!!! This was amazing!! Thank you soooooooo much for this recipe. 💕
This beef stew is a family favorite.! It is savory and delicious on a cold winter night.
Thank you so much Jen for giving us such amazing, easy to follow recipes. I purchased your cookbook and have enjoyed it so much.
❤️
Hi, Jenn. This is a wonderful stew. I’ve made it several times exactly as the recipe says. I’d like to make it for a guest who doesn’t like onions! Crazy. But so it is. I assume there’s no problem leaving the onions out? Also, this time, I’ll be leaving out the potatoes and serving the stew with noodles. Seems like a lot of changes and want to see if you think this will work. Thanks for sharing all the wonderful recipes!
So glad you like this, Dee! The onions definitely add a lot of flavor to the stew. You can just omit them or substitute them with fennel or celery. And it’s fine to omit the potatoes. The stew will be more brothy without them — feel free to double the carrots if you’d like!
Hi Jenn. This is the tastiest stew I’ve made. I added dumplings and it was even more scrumptious.Thank you for a great recipe. Marlene
Excellent recipe. The sauce was velvety and delicious. I didn’t get a chance to add the carrots but I will make this again.
This was honestly the best beef stew I have ever had. I did tweak it a little to suit our taste. I added mushrooms and green pepper & omitted the tomato paste but I think the balsamic and the oven cooking took it to a new level. Thanks for sharing.
This recipe is AMAZING! Every time I make it I wish I had doubled or tripled the amount because it is so good!
Absolutely my favourite stew recipe. Only changes I used was to add a slurry at the end with cooled down broth from the stew so I could better control the thickness I like and only cooked it for an hour in the oven and a slow simmer for an hour so I could monitor it.
What do you suggest using instead of the wine. We’re not drinkers at this house.
Hi Carla, you can just replace the wine with additional beef broth. Hope you enjoy!
The BEST beef stew ever!! Loved it and will definitely make it again and again. Thanks Jen!
Hello Jenn!
Happy New Year! You are by far my favorite Chef of all time… I can honestly say that you are the only person I’ve ever taken the time to review their recipes because they are all that amazing! I have reviewed this recipe before and was bored today so tried it in my Instant Pot. I love the recipe written as is, but being someone who loves to read comments and try different things I thought I’d share my experience…
I did everything exactly as written, browned the beef using the sauté mode in the IP in small batches. After that, I deglazed the IP with the balsamic vinegar and proceeded with the rest of the ingredients, minus the carrots and potatoes. It was a Saturday and things came up to do, so I turned the IP on slow cook and was gone for about 2 hours with everything but the carrots and potatoes in it. When I got home, I pressure cooked the stew (minus the veggies) for 38 minutes, did a quick pressure release, added the carrots and potatoes, and did a manual 10 minute high pressure cook, followed by another quick release. It turned out amazing!
I will add that I bought an arm roast cut on sale (hence why I wasn’t as worried about experimenting 🤓) and it didn’t have the marbling as the cuts I usually choose for this recipe. I am no chef by any means so wonder if the slow cooking prior to pressure cooking helped release the collagen that turned the meat incredibly tender. I’m not an IP expert either… On any account, it was amazing!
Thank you so much, Jenn! I have purchased your cookbook after this recipe alone and have never not been blown away by the simplicity and complex flavors you create! I had coworkers that I convinced this year to try this recipe for Christmas for their families who have also ordered your cookbook! ❤️
I pray that you and your family are having a wonderful New Year!
So glad you’ve had success with the recipes, Kim (and I’m sure other readers will appreciate the guidance you’ve provided on cooking this in an instant pot)! XOXO
Fantastic recipe. I’ve always purchased stew meat that is pre-cut. Never again! I think I cut my meat a little smaller than suggested but it was fine. Browning the meat is a must! I tripled the carrots because we are crazy for carrots. I had no issue with the stew being thin, probably because of the extra carrots. So yummy!
What would you suggest to make this recipe gluten free? Tapioca starch, arrowroot, or another gf flour? Thank you!
Meredith
Hi Meredith, any of those will work. Hope you enjoy!
I only have a 5 Quart Dutch oven. Do you think I can still attempt this recipe as written or should I half it? Will that affect the timing?
I think you can probably fit it in a 5 quart but it will definitely be a tight squeeze. If you want to halve it, the cooking time would remain the same. Hope you enjoy!
Hi Jenn
I don’t have a Dutch oven. Would it work in my crock pot? Maybe 4 hours on high?
Thanks Jenn
Hi Jenn, A slow cooker will work. I’d suggest searing the beef first as the recipe indicates and then cooking the stew for 4 – 5 hours on high in the slow cooker (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Hope you enjoy!
Yum! Delicious. It’s a real winner. Our favorite version includes adding sautéed mushrooms with (or instead of) the potatoes, as Jenn suggests, for even more umami. Our favorite wine to add is Pinot Noir. I also find it a bit runny, so I mix a cup or two of the finished broth with 1-2 tablespoons in a bowl, and add it to the amazing stew, and allow it to simmer for a few minutes.
WOW!!!! THIS ISN’T YOUR GRANMOTHERS STEW……this is a great recipe. If someone in your family isn’t a fan of stew…make this….you’ll convert them after ONE BITE.
This was the best beef stew recipe we have had… you are my go to blogger and I am never disappointed… and this was no exception. I made it exactly as listed and we thought it was awesome.
I made this recipe twice, the first time i made it, it came good,the second time it came real good! Excellent flavour, meat was perfectly tender.The only thing I did different the second time was reduce the water, beef broth, and wine to 1 1/4 cups each,and came a bit thicker. Great Recipe Jenn.
I have made beef stew many times, but this is the best recipe I have ever encountered. I could tell just by reading it that it would be amazing! I used 4c of beef stock instead of 2c stock, 2c water. It just came out of the oven and it’s divine. Follow the recipe exactly and make sure you brown the meat well in the
beginning! That is the most important part (as Jenn states) as that where all the flavor gets its start. I can’t wait for dinner tonight:)
Jenn, thank you so much for sharing this and so many other great recipes! I made this tonight for Christmas Eve dinner and it was a huge hit, absolutely delicious. As you suggested, I made it one day in advance and per another reviewer’s advice only used one cup of water. I think two probably would have been fine though. I love your cookbook too. Thanks again!
I found this recipe a few years back while looking for a beef stew recipe. I tried a few of the recipes and this is by far the absolute BEST!!! I’ve made it many times since and it will be our Christmas dinner along with your Buttermilk Biscuits and Easy Chocolate Fondue this year. Thanks for all the wonderful and delicious recipes!!!
Does the alcohol in the wine get cooked away? (Recovering alcoholic will be eating over) or should I substitute something?
Yes, but if you have any concerns about it, feel free to swap it out for additional beef broth. Enjoy!
Can I make this (or finish this) in a crock pot? I have to leave the house and would like it to keep cooking. And if yes – should I cut back on the liquid?
Sure, a slow cooker will work. I would suggest searing the beef first as the recipe indicates and then cooking the stew for 4 – 5 hours on high in the slow cooker (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Enjoy! And, yes, you could reduce the liquid by 1/3 to 1/2. 🙂
Simply put, this beef stew recipe is the most outstanding, most delicious, and the only one I will ever cook for the rest of my life. We couldn’t believe how delicious it was! Thank you, thank you, thank you. You have earned supreme chef credibility and I’ll be checking out your recipes every time I want to make anything at all.
So glad you enjoyed it! 🙂
This is a go-to recipe in our home. I make it when good friends come over & they love it, too!
My coworkers coo over the bowl when I take it for lunch. Leftovers are even better than eating the night it is made!
If you manage not to gobble all the leftovers, it freezes beautifully. (I didn’t notice an issue with the potatoes.) On a “oh no! I forgot to get something out for dinner!” night, reheating this stew turns a slight misfortune into a treat.
One thing we love to do is to add frozen peas at the very, very end. It helps us get to eat faster (this needs time to cool a bit), stretches the recipe and I think it adds a little something to have some green in the bowl.
It’s easy to make gluten-free (be sure your GF flour has no gum in it!) There’s no eggs or dairy, so this ticks many boxes when you host folks with allergy issues.
This is my go-to beef stew! Simple ingredients that marry beautifully to create a finished dish that tastes greater than the sum of its parts. The wine really adds a lovely depth of flavor. I do have a question, though, just out of curiosity…since the dish is covered for the majority of the cook time, does the alcohol in the wine actually cook off?
So glad you like it Rachel! Regarding the alcohol, I was trained that the impact of alcohol will cook off and just leave the additional layer of flavor behind. The fact that it’s covered may have an impact on how long it takes, but because the stew cooks for quite some time, I think it gets ample opportunity to cook-off.
Can you use this recipe on the stovetop?
Yep, that’s fine; simmer, covered, over low heat.