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

  • My family absolutely LOVED it!

    • — Amy on December 16, 2023
    • Reply
  • I think I followed the recipe completely, and it tasted very good. The meat was very tender and lots of flavor. There was a lot of liquid though, I thought it would be more gravy like. I think the next time I would cut back on the liquid.

    • — Patti Sibcy on December 15, 2023
    • Reply
  • If I braise it for less than 2 hours, like say an hour and a half? And cook the potatoes & carrots separately then add in at the end (can you tell I’m short on time lol)? Will it still turn out good?

    • — Keesha on December 14, 2023
    • Reply
    • Hi Keesha, Unfortunately, I don’t think the meat will be tender enough after only 1.5 hours of braising – sorry!

      • — Jenn on December 15, 2023
      • Reply
  • What a lovely dish!
    One of the best I have ever made. I made a huge pot and shared it with all my colleagues at the office, everyone was blown away. Basic principles, simple ingredients – a winner that I will repeat. I served with a small portion of spiced rice, outstanding 🙂 and used rib-eye beef, huge difference .

    • — Michael Duggan on December 14, 2023
    • Reply
    • Just incase you weren’t aware, the alcohol cooks 100% out of the dish leaving only the fruity body of the wine.

      • — Patrick on December 20, 2023
      • Reply
  • 2 questions- can this recipe be 1/2’d? I only have about 1.5 lbs beef? Also, can I use something in place of the red wine?

    • — Emily on December 13, 2023
    • Reply
    • Yes and yes. 🙂
      I’d use more beef broth in place of the wine. Enjoy!

      • — Jenn on December 13, 2023
      • Reply
      • First time using this recipe.
        It turned out so delicious that my family told me it tasted better then stews they’ve had in restaurants.
        Quite the compliment.
        Anyway, although it was a labour of love, 3 1/2 hrs later the recipe was easy to follow.
        It also helps, for first timers, if one has a bit of cooking experience. Making sure how this stew should taste at the end is key.
        Thank you.

        • — salvino barbera on December 14, 2023
        • Reply
    • I am embarrassed to ask this simple question. I love your recipes. My husband got me your cookbook for Christmas last year. Some comments suggest to serve this stew with crusty bread. What is crusty bread? French bread, sourdough, etc.? I will get the bread from a bakery. What type of bread do you suggest? Should I heat the bread and if so at what temperature and for how long? If bread is heated in oven, should I cut it in slices to warm or warm the loaf whole? Should bread be left plain (no butter or evoo) since we’ll be dipping it in sauce? Thanks in advance. Betty

      • — Betty on December 13, 2023
      • Reply
      • Hi Betty, not a silly question! I’d suggest a baguette. You can go either way re heating (or not), but typically do — I’d keep it whole and put it in a 350-degree oven for 5 to 10 minutes. Hope that helps!

        • — Jenn on December 15, 2023
        • Reply
  • Deeeelicious! Made some cornbread to join it and YUM!
    Thanks for sharing this gem and making my Sunday a happy one!

    • — Kim- NJ on December 11, 2023
    • Reply
  • Wonderful flavor and easy to put together. Perfect comfort meal!

    • — Teri on December 11, 2023
    • Reply
  • Best ever beef stew!! It’s on my rotation. I’ve made it a few times with 3 pounds of beef. This time I made it with one pound of beef and some extra water. It was perfect ratio of meat to veggies for us.

    • — Margot from Tucson AZ on December 10, 2023
    • Reply
    • Hi Jenn, I am making this for Christmas Eve. Looks delish! Would it still be good if I left the vinegar out? I’m not so sure about that ingredient. I’ve never put vinegar in a beef stew. Thoughts? Thank you so much and Happy Holidays to you!!!

      • — Cam on December 18, 2023
      • Reply
      • It’s fine to leave it out but I promise you can’t taste it – it just enhances the overall flavor of the stew.

        • — Jenn on December 18, 2023
        • Reply
    • Did you use 1/2 measurements for the rest or use the recipe as written?

      • — Mona J on January 12, 2024
      • Reply
  • This is my favorite beef stew recipe. I follow the recipe and it is fantastic every time. I just served it at book club and it was a hit! I always look at Once Upon a Chef when searching for recipes; Jenn does a great job describing what and how to make delicious food!

    • — Kathy on December 10, 2023
    • Reply
  • I served this to 4 friends and they all asked for the recipe. It was delicious.

    • — Susan Popescu on December 10, 2023
    • Reply

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