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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This recipe was fantastic! We don’t eat much beef these days, and I haven’t made beef stew in a long time, but it was a snowy, chilly day and a bowl of rich, hearty stew sounded great for dinner. So happy to have found this recipe. I made a couple of minor adjustments. First, I coat my beef chunks in flour before browning because I think it helps to brown the beef better and it starts making the fond in the pot. I also quartered 8 oz of cremini mushrooms, microwaved them for 4 minutes (pouring off liquid afterward) and added them to the pot with the liquids to boost the umami flavor. When I added the vegetables for the final hour I added a bit more beef broth to mostly cover the beef and veg. This left a lot more liquid at the end, but we enjoy sopping that up with a nice crusty bread while eating, but the liquid can also be thickened on top of the stove after the braising. Will be making stew this way from now on! Thank you!
Hello Jenn, i’m excited to try the recipe! Just a question though, could this be done in an instantpot? If so, what temperature and time would you recommend? Thanks
Hi Jessica, I don’t have experience with one, but a number of readers have commented that they have made this in an Instant Pot 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!
Just making this now, and I tasted the broth just before allowing it to braise… WOW!! I didn’t do wine, just added more beef broth and some crushed tomatoes… but WOW!! My son and husband will love it! Hoping meat is super tender. Thank you.
The liquid was a bit thin, so I made a roux and mixed it in. Otherwise delicious!
I made this stew tonight. It was delicious! I served it over mashed potatoes. I also omitted the wine and replaced it with more beef broth. I made other stew recipes with wine and they seemed like a beef bourguignon. I just wanted an old fashioned stew. It was great and will make again.
Can it be slow cooked?
Sure – you’ll need to go all through all the steps until you’re ready to add the water, wine, and broth. At that point, you add everything to the slow cooker and cook 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!
I haven’t made stew that many times in my life and have only made stew in the oven once or twice (crock pot or Instantpot). There is absolutely no comparison to this one. I am on the mend from knee surgery and just had to get off the couch and make something. I did it in a couple stages. It was heaven all day on a Sunday smelling this goodness. We didn’t eat it until the next day as recommended. My husband and I each had two large helpings over two days and I had enough to share with one other couple. (8 serv. total) They went nuts. The only change I would make is to add just a bit more meat. It didn’t really need it but I love stew meat. It all worked out perfectly. Thanks so much.
I made this today in my slow cooker. The flavors are great and everything is tender, but there is A LOT of liquid-it never thickened. It’s more like a soup. Should I have done something differently or put in less liquid?
Hi Lori, I’ve never made this in a slow cooker and don’t own one but I believe that oftentimes, you’ll end up with more liquid than if you had cooked it the traditional way. If you’d like to thicken it now, just simmer it on the stove, uncovered, until it thickens up to your liking. 😊
I’m in the UK and we just came back from Copenhagen where we enjoyed an amazing beef casserole. So i wanted to try and replicate it, although i’m not that great in the kitchen so i wasn’t sure what i would end up with. Anyway, i came across your recipe whilst looking online and bought all the ingredients yesterday and just finished cooking it now.
I had to write and let you know how fantastic it turned out. I shocked myself with how good it tastes although my partner was more shocked ha! I’ll definitely be making this again, truly delicious and i followed everything to the letter apart from adding a few baby mushrooms and some Worcester sauce. Thank you so much.
We love this recipe! Cooking for a large crowd next week and need to TRIPLE the recipe. Anything I should do differently? Extended cook time? More or less liquid?
Thanks!
So glad you like it, Chelsey! Other than tripling everything, no other modifications are necessary. Hope everyone enjoys!
This went beyond my expectations. I know there are MANY good reviews, however, I’ve made other recipes which equal good reviews that fell a little flat and I had to make major adjustments for myself and my fiancé’s tastes. I make soup often and I’m used to using many seasonings so I was surprised to see this didn’t have much. I went in intending to make recipe as is and then add at the end. I was wrong. The braising with the wine is just phenomenal. I have a habit of trying my soups throughout cooking so after I got it to a boil (before braising) I tasted it and of course it tasted shocking because of all the wine LOL. But I knew that taste would cook out and boy did it. Seriously, it’s perfect as is. The only thing I did was put a little extra beef broth as I wanted it slightly soupier, but that didn’t even need any changes. The flavor still came through beautifully. Next time I will double it! Thank you so much. If you’re considering this, DO IT.
This stew has been a big hit at potlucks and my whole family loves it! I make it gluten free by substituting Potato Flour for the AP flour. I use dark, thick, aged balsamic vinegar and a Syrah. I also tweak a little bit in these ways: 2 Tbsp. tomato paste; 4 cups beef broth & no water; 1 tsp. dried thyme; 5 large carrots; 8 cloves garlic. That’s it! People have asked me for the recipe, and I direct them to your website. 🙂 Oh, and I serve with a high quality gluten free french baguette, sliced and lightly toasted under the broiler topped with butter, garlic & salt (garlic crostini). No one knows any of it is gluten free. 😉