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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This is the most delicious beef stew I’ve ever made. I used sirloin tips and, wow, it is so good. Well worth the time. Thank you for the recipe.
This recipe definitely is perfect as is. I followed it to a “T”, other than substituting turnip for potatoes as turnips are my preference. I used my preferred brand of Cabernet Sauvignon I’m cooking, alway use wine that you would drink!) For me to have not made any significant changes is quite an anomaly for me. I have a regular tendency to tweak recipes. Stick with this recipe.
I made this recipe yesterday with a couple of small changes. I had 4 lbs of beef so I added an extra cup of wine. I used beef broth and fresh rosemary and thyme and cooked it in the oven for 2 hours at 275° and then 2 hours at 325°, otherwise true to the recipe. My boyfriend absolutely loved it as did his work chef friend! He said it was the best beef stew he’d ever had! I loved it too! The beef was meltingly tender and the flavors were deep and yummy! Love!!
I made this following the recipe exactly and then served over mashed potatoes because I love buttery potatoes. It was one of the best dinners I’ve made this month. Since I serve over potatoes I’m going to double the carrots and half the potatoes next time. But as this is written this is a 5 star, absolutely fabulous dinner. Definitely company worthy. And the leftovers are better the next day too, just as you mentioned. Thanks for this one!!!!!!
BOOOO! Recipe said to put pot in the oven, after 3 hrs, stew is still watery and carrots are uncooked.
First time using this recipie..And I have to say absolutely delicious..I followed your recipe to a T…But added string beans and peas the last half hour…perfection !!
Thank you so much For your wonderful recipes Jenn …
Bon Appetit….
I made this the other day with one simple change – I used 2, not 3, lbs. of chuck. The taste was very good. I can’t imagine using 3 lbs of meat in this. It’s a stew, not braised tips. There was more than enough meat with 2 lbs. The cooking time for the meat is a bit too long at 2 hours. The meat just about disintegrates when the stew is done after 3 hours. Next time I’ll reduce the first phase of the cooking to 1 1/2 hours. Unlike some other commenters, I found the 1 hour cook time for the veggies to be good. They came out firm which is better than mushy! I made this one day and reheated it for serving 2 days later. It thickened up to the point where quite a bit additional water had to be added to make it stew-like. While I didn’t serve any when it was finished cooking, it even looked like it needed water at that point. Next time I’ll increase the initial liquid by at least 2 cups – probably more broth. Less meat, more liquid. Might give it a shot of Worcestershire Sauce to help tame the heavy wine taste a bit.
I need to serve 30 people should I just do the recipe times 5?
Yep 🙂
Can this recipe be prepared in the slow cooker? If so, or how long?
Hi Lucie, Yes, you can. 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!
This was fantastic. My husband said that we should save a little of it for his dad, who’s been cooking French food for decades. It was THAT good.
Simply Fantastc!!! Easy to make and awesome flavor. Highly recommended!
Amazing recipe! I have made many beef stew recipes and this was by far the family favorite! Making it again this evening…My Dutch oven is buried away in my garage, as we have construction going on at our house. Can I use an 8 qt calphalon stainless steel pot and cook it on the stovetop? If so, how long would you suggest?
Sure, Sharon – cook time will be about the same. 🙂
I need to make this gluten free can I substitute the flour with cornstarch it do I have to add water mixed with cornstarch to thicken? Thank you!
Hi Angela, It’s fine to leave out the flour and thicken with cornstarch at the end (and, yes, you would definitely need to mix it with cold water first).
Will simply say, followed the directions to a “T” and it was outstanding! Thanks for the great recipe.
Very, very good. I did add frozen peas and a chopped stalk celery with leaves. I chose to omit the thyme and I did the whole thing on the stove top. I will file this recipe away, thanks
Big hit with the family ! I added mushrooms at the very end 😍
I don’t own a dutch oven. What can I use in it’s place or can I do this in an Instant Pot?
Hi Nadia, a heavy soup pot is fine for this. Enjoy!
If you are looking for a dark brown gravy, flavorful, rich tasting, tender beef and perfectly cooked veggies…beef stew….look no further. Without a doubt the best beef stew recipe I have ever made…and I have made many beef stew versions over 50 years of cooking. Thank you Jenn…perfection.
Great recipe. Made this tonight. Family loved it. Very tasty! Thank you.
Made this for the first time ever. It turned out great. It’s not overly complicated, and the flavors came together nicely. I’m so looking forward to the leftovers!
This is a great versatile recipe. Adjust the liquid to your preference- I cut out one cup of the wine (didn’t want it to taste too bitter), and added a little more broth instead. Also don’t salt your meat if you aren’t using low sodium broth! My broth is already pretty salty and I didn’t need anything in addition. Potatoes need longer than an hour to cook as well. I added frozen peas, carrots and corn with about 30 minutes left and it was great!
You didn’t cook this recipe. You cooked your own version of Beef Stew. So why did you rate something you didn’t make?
Well I have just discovered your recipe and this is the first one I have tried….this stew is the most delicious stew I have ever eaten…..Didn’t change the recipe at all…and yes the next day is so much better…Thank you for this fantastic recipe…I will definately be looking up more from you.
Literally the best stew I’ve ever had and the family agreed! I accidentally added 1 tsp Thyme rather than 1/2, but otherwise followed the recipe exactly. It is definitely a little time consuming – but oh so worth it!! I definitely see this being a go-to favorite for years to come!!
I just ordered your cook book! Your recipes are the best I’ve had. This stew is amazing and I usually have to add or tweak recipes, but not this one! So far I’ve had your potato and leek soup, and this stew.
Thanks so much for your support of the cookbook. Hope you find lots of new favorites in it!
If I could have given this a 10, I would. I am no cook. I literally cook maybe 3 times a year. My husband cooks and well I clean lol. However, that Julie and Julia got me wanting to cook! My first dish was this and let me say it was a hit! The meat extremely tender, I used the multi-colored baby potatoes and the multi-colored carrots. I didn’t have bay leaves nor the balsamic vinegar. I used the red wine to deglaze the pot (thank you to my husband for suggesting). By the way, another reviewer said they hate cooking with red wine and decided to use more broth….that was probably why theirs was so salty. You do not taste the red wine if that’s what you’re worried about. I am so proud of myself. I’m going to bring some to work tomorrow. Who knows maybe I’ll cook more like 5-6 times a year now lol. Thank you for this awesome recipe.
🙂
So glad you enjoyed it!
I’ve made this stew twice. It is amazing. I make a regular batch and a batch with turnips and green beans and mushrooms for my daughter. She is eating Keto diet. Both ways are a great!
I have made this three times and my family loves it. A bit time consuming because I have to double the recipe but worth it to have leftovers. And I like that it is relatively healthy for such a hearty dish as there is only a little added sugar, fat and flour. The balsamic and wine give it a great taste.
I made this tonight and as usual, your recipes NEVER disappoint!! My husband and I were so impressed! It presented well and it tasted delicious. You make cooking both easy and enjoyable for me, thank you for sharing your talents with us <3
Glad you enjoyed it! 💓
How in the world do you braise at 325 f. I live in beef country. An abomination. Too much liquid. Flavour is there but too much adjusting and I hate it when people say “yes it’s good but change this and change that….”
Hi Jenn, I do not have red wine at home, just white. Could I use white instead? Thank you!
Sure, Olga, white wine will work but the stew won’t have quite as much depth of flavor. It may also be slightly lighter in color. Please LMK how it turns out if you try it!
I’ve been making this recipe for years now. My wife and I love it. We add chili peppers to give it a nice spicy kick.
I have made this for our New Year’s Eve for the last couple of years. The whole family loves it!
Hi, I can’t drink wine, is there something I could substitute for it?
Sure, Charis, you can just use more beef broth in place of the wine. Hope you enjoy!
I hate wine so I replaced the wine with extra broth. The dish was extremely salty and so much that it had to be tossed. I also recommend boiling the vegetables for 20 min and then adding to stew for the hour recommended. My veggies did not turn out mushy at all, and the consistency was too thick. I do not recommend replacing the wine with broth.
Good flavours – the only thing I would do is add the veg with the meat and let it all go in for three hours. My veg was a little tough after just one hour. And would rather it fell apart, but that’s obviously personal preference. Apart from that, very easy to follow – for UK peeps… chuck = braising steak which is relatively cheap and is much better than stewing steak.
I made this recipe last night, it was super easy and so tasty. I added a little bit more onions to get thicker sauce because I don’t like to use flour. I also added allspice for some extra winter warmth feeling. My girlfriend who doesn’t eat meat often had a second helping when we had it for our dinner last night!
We made this with beef cheeks. Sensational👍🏼👍🏼
Making this for the second time. It is delicious and perfect for a Super Bowl Sunday dinner. Thanks
My son bought me a dutch oven this past December and I knew right away that I wanted to make a good stew in it. I love the recipes on this site, so I used the recipe above. The house smelled so good all morning long, we couldn’t wait to give the stew a try. If you like stew you have got to make this one, you will not be disappointed at all. It is delicious!!!
Can I use baby potatoes if I have them? :o)
Sure!
FANTASTIC STEW!!
Made this one several times… I add a couple different veggies along with the potatoes and carrots… last time I started adding okra- so good!
This recipe is Amazing and perfect on a winter’s day. I cannot get over how tender the meat is.
The recipe is easy to follow and is even better the next day. I used corn starch (use 1/8 cup) in place of the flour and added more veggies. I plan to make this again and share with others very soon. Thanks for this great recipe that will be a favorite for a long time.
Made this tonight. Delicious! It was so easy and very good. The only different thing I did was brown the meat in the oven first at 450 for 20 minutes. Can’t wait to try more of your recipes.
I have a couple of issues. One is the amount of wine. Way too much. The large amount of wine made the broth bitter. I had to add a considerable amount of sugar to counteract the bitterness. I was very surprised by the amount but I figured I’d try it. I should have gone by my instinct and added a little at a time like always used to in the past, I would make this recipe again but would use all beef broth and no wine.
Also, the cooking times didn’t work. I waited to add the carrots and potatoes based on your instructions but they were very under cooked after the length of time you suggested. I always used to add my veggies at the beginning of the cooking and never had a problem with the veggies falling apart.
I used the amount of flour you suggested and the broth was too thin. I added cornstarch to thicken the broth. Next time I’ll leave out the wine and more broth instead. I’d also add more cornstarch (I use cornstarch instead of flour) Initially I used flour as you suggested. Because I had to cook the stew longer on the stove, the meat fell apart. But the taste is very good (after adding the extra sugar). Good recipe except for the wine and the amount of flour. Of course, that’s a personal thing. Your recipe is pretty close to my mother’s recipe, which unfortunately I lost. However, I will try your other recipes.
A huge hit! Teenager’s went back for seconds. They asked me to double the recipe when we make it again. Many thanks for the step by step pictures and easy to purchase ingredients. 10 stars for sure!
This recipe sound delicous! I need to make a big batch, can I get away with placing it in the oven and just simmer it on a low temp? I have a big dutch oven but not big enough for the amount I need to make ? Thanks
Hi Mary, Any heavy pot will work, either in the oven or on the stovetop over low heat.
Does simmering on the stovetop instead of using the oven change the time needed to cook?
No – just give it a stir periodically so the bottom doesn’t scorch. Enjoy!
Mine is in the oven now and can’t wait for it to come out! Can you add noodles into the stew? I was thinking about adding egg noodles because my daughter loves noodles.
Hi Angie, You could but I think it’d look nicer to serve the stew over egg noodles.
hi Jenn, I’ve never posted a review for anyone, ever, but I have to say that i’m in love with your recipes. Step by step instructions and visuals make all the difference. I’ve made several of your recipes, Beef Stew, Chicken Marsala, Rice Krispie squares and Lemon Pudding Cakes so far and have loved each of them.
Thank you for offering your recipes and knowledge to everyone. The tips and tricks like braising the beef in hot oil is something I’ve never known to do till now and who knew Rice Krispie Squares could get any better than the recipe on the box!
Thank you!
Susan R
So glad you’re enjoying them, Susan ❤️
Really good. I added more wine and broth and some sauteed mushrooms, but it was one of the best online recipes I’ve stumbled upon. This is going in the recipe vault.
I am not a wine drinker, can you recommend a dry red wine I should buy?
Hi Gloria, You can use any dry red – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Red Zinfandel, etc. – that you have in the house. Don’t use anything too pricey — when using wine for cooking, something inexpensive (but still good enough to drink) is ideal. Hope you enjoy the stew!