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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Making this now. Is it ok to add more liquid before I put in the potatoes and carrots? I feel there might not be enough juice? If so, what and how much? Thank you
Hi Carl, I suspect I’m too late to help. How did it turn out? For future reference, you could’ve added another cup or 2 of broth. If you do, it may keep the stew from thickening as much, but if you needed to thicken it up a bit more near the end you could use a beurre manie which is made
with 1 tablespoon each of flour and softened butter mixed together to form a paste. Whisk the mixture into the stew, a teaspoonful at a time, and simmer for a few minutes, until the sauce is thickened. Hope that helps!
I followed your recipe exactly…perfect. This is by far the best beef stew my wife and I have ever had. I made it the other night and realized I didn’t have any beef stock so I substituted a can of Campbell’s french onion soup and added an extra cup of water…(don’t tell anyone who is French) Wow…I think I discovered something! Magnifique!!!
Made this much needed comfort food stew for my family last week while we are all hunkered down at home. The husband and young kids LOVED it. This has rich, deep, complex flavors with such simple ingredients. I did shift liquid volume to 3 cups beef broth and 1 cup wine only because this mom would rather have it in her glass then in a stew while homeschoolinge…hahaha.
We loved this stew. I am going to make it again today. I did not print the recipe because I ran out of ink . So I am back today to print it out. Thank you for this delicious stew.
I have made this stew 4 times now. I have doubled and halved it and made it in the quantities in the recipe. I have followed it exactly and have also added sautéed mushrooms and added them when I added the potatoes and carrots. When I made it for my daughter’s family we added some sweet frozen green peas a little before serving. I have served it with home made biscuits and have served it with warm baguette.
Each and every time I have made it everyone has loved this stew!
I was looking for ideas with a chuck roast and found this stew. I made it over the weekend and it was fabulous – my elderly parents loved it.
My only change: I omitted the yukon gold potatoes and instead served the stew alongside mashed potatoes (to make my father happy). I think it would be good with the potatoes added, and much less work, but we are a mashed potato family, LOL.
BTW, I love your blog and website!
I was skeptical that 2500 people on the internet could be unified *and* right.
They were and they are.
5/5 delicious. Even better on day 2 and 3.
I’ve made this recipe a number of times and love the simplicity and the taste. Today I didn’t have beef broth and used Pacific Mushroom broth instead. My husband liked today’s version best. Thanks for this great recipe. It beats my old stew recipes hand down.
This is my favorite beef stew recipe! For a lower carb version, could I substitute cauliflower for the potatoes? Would I still leave in the oven for an hour?
Sure, cauliflower would work here. I suspect it wouldn’t take as long to get tender as the potatoes do so I’d maybe add it about 30 minutes after you add the carrots. I’d love to hear what you think of it with the addition of cauliflower!
I tried cauliflower today. It was soft but still kinda crispy after one hour. I guess there is no need to change the timing.
Good to know (sorry to have misled you a bit on the timing)! Thanks for reporting back. 🙂
Could I substitute corn starch for the flour so stew would be gluten free?
Sure, but you’ll want to wait until the very end and then make a “slurry” by combining a 1/4 cup cornstarch with 1/4 cup cold water; mix until completely smooth. Whisk half of the slurry into the stew and bring to a gentle boil on the stovetop and simmer until the broth is thickened and any starchy taste has been cooked away. If you want the broth thicker, add the remaining slurry and repeat. Enjoy!
This stew looks perfect! I only have Russet Potatoes because all others are gone from the store. Would these work or should I leave them out and serve over mashed potato instead? I also love the taste of Rosemary in stew like this, but wonder if you think it would detract from the taste if I were to add some. Thanks for the wonderful recipe!
Hi Christy, russet potatoes will work here; just cut them into bite-sized chunks so they cook through. And it’s perfectly fine to add some rosemary. Hope you enjoy!
Thanks so much for taking the time to reply! I stumbled upon your website and am loving it! Always wish I had gone to culinary school, especially now that I am a stay at home mom with some boys who love to eat!!
Hi sounds delicious can you make this recipe in a crock pot, after browning the meat?
Yes, (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Hope you enjoy!
Made this and accidentally poured too much wine (what is too much wine right?) but boyfriend said it tasted alot better heated up the next day. I’m back to write a review for the first time I made as I’m back for the recipe Cus I’m making it again tomorrow! Didn’t add bay leaves.
Problem is how do i stop the beef from splattering oil too much?? I had to mop my floor thrice.. 🙁
Glad you both enjoyed this! Yes, the oil splatter is definitely frustrating. The best solution is purchasing a shield like this.
Made it today, just got done eating din. It was just absolutely delicious, Jen. Everyone of your recipes are delicious. You’re my fave. Thanks.
❤️
We tend to make Beef Bourguignon only on special occasions, but while this takes some time to prepare, it is a very simple affair; so we will make it more often.
I have made several different versions of this dish from time to time, even have done the “Julia Child” moment. All are good, but this recipe has all the boldness of flavor one comes to expect from this stew. Without question it was and is a “keeper” in our family.
A very minor point, but why do you use dried thyme over fresh? Is it to provide the same kick of thyme without having to use a lot of fresh thyme leaves that require chopping for the same strength of flavour?
Yes, I use dried thyme because it’s an easy shortcut that still provides plenty of flavor. 🙂
Can I just do this on the stove? I am not 100% sure my heavy-bottomed pot is oven-safe.
Sure – just give it a stir every once in a while so the bottom doesn’t scorch. Hope you enjoy!
The absolute best beef stew I have ever made! Rave reviews from my family! The sauce was rich and perfectly flavored! Thank you for sharing!
I have made this several times before and love it. I have always had fresh garlic, but, with shortages at the grocery right now, I have been completely unable to buy whole garlic. I have canned minced garlic and, of course, garlic powder. Should I use 3 teaspoons of the minced garlic, or will that be a poor substitute and also maybe just too overpowering? Thanks for your help!
Oh, also, I could not find chuck roast. Butcher department said Sirloin Tip Roast would be the next best. Hope it still comes out reasonably tender.
Hi Julie, In a pinch, it will work to use minced garlic; I’d use about 1 tablespoon. And I worry that a sirloin tip roast will be too lean and not terribly tender, but several readers have made the stew with it and have had success. Please LMK how it turns out!
Thanks for your help! I did end up making it last night before hearing from you with 2 teaspoons of minced garlic. I didn’t cook the garlic quite as long with the onions, as I was worried the minced garlic would brown too quickly. The flavor was still excellent.
The sirloin tip roast that I had the butcher chop for me actually turned out quite well. Granted, it didn’t have that “fall apart in the pot” quality but it was still tender. The family loved it as always.
Plan today to make the Artisan Bread that you just posted. Know we are bound to enjoy it. Thanks!
So glad the stew turned out well – thanks for the follow-up! If you have any leftovers, you can sop up the broth with your freshly baked bread. 🙂
Made this for dinner last night with a fresh loaf of warm French bread. Used a nice dry red wine both for the stew and to drink. There was not a bite left. Absolutely delicious!!
Hi!
Can I skip tomato paste? Want to make this tonight and it’s the only ingredient we don’t have
Hi Collette, If you have canned tomato sauce on hand, you can replace the tomato paste with it. Hope you enjoy!
Amazing beef stew!! Stuck to the recipe and it was delicious Will definitely make again.
Wow, absolutely delicious. Amazing recipe. My whole family loved the beef stew; even my mum loved it and she is a really picky eater. I will definitely make it again. I just added cayenne pepper because I like heat in my food. Otherwise, I followed the recipe exactly as described and it was a big hit for dinner tonight!
This was my first attempt at beef stew. I followed the recipie to the letter and it is THE best beef stew I ever had. My mother made beef stew a lot when I was a kid and my older sister also had her version. This is by far way better than the stew I remember as a kid.
I will be making this quite a lot in the winter months. Nothing beats a hot bowl of stew with a chunk of crusty bread when the weather is in the teens outside.
This recipe was outstanding. I made it as per the directions with only one modification. I added 1.5 teaspoons of dried oregano. I don’t think the oregano made a huge difference. I also used a nice Merlot for the wine. The beef was fall-apart tender and the gravy was thick and tasty straight out of the pot.
Don’t tell my wife I said this, but this recipe beats her favorite Instant Pot recipe hands down. IMO, the Instant Pot tends to dry out the beef. No such issues with this recipe. It’s a keeper.
The “recipe” is cooking as we speak! Smells WONDERFUL! Because I didn’t have a Dutch oven large enough, I did most of the beginning steps in a large soup pot, and then transferred it all to our slow cooker which was large enough to accommodate all the ingredients.
If it tastes as delightful as it smells…it’s going to be a fabulous dinner tonight!
Thank you!
Paula
I have made this stew several times and each time I am so pleased with it! I am making it again today and I am looking forward to dinner already. Please make this stew. The vinegar gives it a nice taste. I go to Jenn’s website often for recipes. I trust her.
I just made this yesterday and it was soooooo good! I used brisket instead of chuck but it was still so so good. My only regret is halving the recipe for 2 adults. Next week I’m making the full 6 servings!
What did you have the oven on ? Fan forced or just normal bake? So far it’s smelling amazing
I made it and oh my Goodness it is wonderful! Unfortunately I had no bay leaves so upped the tyme(one of my fave herbs) and used The Keg steakhouse to season my meat. This is one I will do over and over again.
This is a beautiful stew, and more nuanced in flavor than others I have tasted. I wanted something hearty and comforting, as we are stuck at home. This stew really did the job, and will provide several meals. Jenn never disappoints.
My first time making this.It was the best dish I have ever made! So simple and the ingredients were things I had on hand.
Could you make this recipe stove top??
Definitely. Just give it a stir every once in a while as it’s cooking so the bottom doesn’t scorch. Hope you enjoy!
Best stew I have ever had! There is a stew that my ex-husband’s mom makes that has been handed down from her mother. It is a German stew that is made with beer and it is wonderful. I didn’t think I could like another stew as much as that one but this one is delicious. It has a wonderful depth of flavor from the balsamic vinegar and red wine. We toasted french bread in the oven to take full advantage of the au jus.
I don’t have any regular red wine. Can I use red wine vinegar instead? Also do you recommend regular or convection bake for the oven?
Hi Krissy, I’d replace the red wine with additional beef broth. And I’d recommend the regular setting in your oven. If you want to use the convection setting, reduce the oven temperature by 25°. Hope you enjoy!
Lovely Recipe thank you. Just changed Thyme to Rosemary for a different flavour
Second time I have made this recipe. One of the times I made this in the slow cooker and let it go on low for 6 hrs. Cooked the potatoes and carrots separately then added at end. Perfect healthy meal on a busy day or if you are having a gang in for dinner. Delicious.
I have made a lot of stews in my day – many family recipes – as we are English- but decided to look for a new one to try with potatoes in – which I always resist – I prefer them under my stew and mashed rather than in it. My husband always wants them in it – so I thought I would try a new one. This was excellent. I followed the recipe exactly and served with yorkshire puddings and mashed potatoes (I served myself a ladle of stew sans potato) – I loved the depth of flavour and it will be my new go to recipe.
Thank you!
Terrific recipe, make it as is. And don’t worry about the onions! They completely disappear during cooking and add amazing flavor. I made my beef stock from 2 bouillon cubes in 16oz of boiling water which worked great, and I also cut the potatoes and carrots a little smaller than suggested to make them more bite size. The resulting broth/gravy tastes rich and hearty (the red wine is key!). This is a relatively easy recipe, most of its time goes into cooking and it’s worth every minute.
At what temperature do you set the oven?
Thanks
Hi Tessa, the oven should be heated to 325°F/163°C. Hope you enjoy!
Made this a couple of nights ago. Didn’t change a thing to the recipe. We loved it!! It is my new favorite beef recipe. Loved it!!
Can this be done in the slow cooker?
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!
Hi Jenn! We are hermiting up. We don’t eat a lot of white foods because my husband needs to watch his sugar. I have everything that I need for your beef stew except for potatoes. We substitute brown rice or whole grains pretty much for potatoes. I know that potatoes soak up salt, etc. in a recipe. If I leave the potatoes out, with the intention of serving the stew over brown rice, do I need to alter the recipe?
Thanks! Jane🤡
No, Jane, no modifications necessary. Hope you enjoy! 🙂
The perfect comfort food, especially given that beef chunks are plentiful and chicken not available at all. 2nd time making it in as many weeks… flavor is sublime. Best stew I have ever had.
I just found this recipe two weeks ago, and I’ve made it twice. I enjoyed it so much the first time I made it, I actually ate it for breakfast and lunch the next day! I actually doubled the recipe this time so I can enjoy it for the next couple weeks. I made it with noodles on the side rather than potatoes, I’ve never been a big fan of potatoes in stew, they don’t freeze well, and get kind of grainy. It would probably be amazing with mashed potatoes as well. So delicious!
I made this for a potluck lunch at work and everyone raved about it. It is absolutely the best stew recipe I have ever used and I will definitely be making this again. The potatoes and carrots weren’t overcooked and the meat was oh so tender. My co-workers also raved about the Best Buttermilk Biscuits and asked for the recipe for these and the stew.
Surely the ingredients should. come BEFORE the cooking instructions!
Hi Lynn, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, under the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
Went on the internet and found this recipe. Decided with this many 5 star ratings is must be good. It is!! Did not disappoint. It has such an amazing flavor. Tender meat, perfectly cooked veggies. I did however reduce the meat cooking time. Checked at 11/2 hours And meat was pretty much there. Maybe my sizes were smaller? Also, I hate a greasy stove. Browned the meat under broiler and went from there but strained the juices before adding to sautéed onions/garlic. Will make again! Thank you and we will try more of your recipes in the future.
Can I cook this in a crock pot? if yes, how many hours do you suggest?
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!
The reviews are so nice. I’m going to try this right away as today’s dinner!
But I have only 1 pound of beef in my house. Will it be okay to put only one pound, instead of 3 pounds?
Sure, Olivia, but you should cut all the other ingredients by 2/3 as well. Hope you enjoy!
The BEST beef stew recipe!! I can not tell you how many compliments I get when I serve this to guests. My family looks forward to it every time I make it. Kids included!! They request it the most!! lol!! Thank you, Jenn, for another amazing recipe!
Love this recipe….I think it tastes quite French! I used Roscato wine which is billed as a sweet red, but it is really semi-sweet. With that, I did not add any extra sugar. Yum!
Hi Jenn,
I plan to make this soon and I would like to double the recipe. I have a Le Creuset Dutch oven and a stainless steel pot. Can I make a batch in each and cook side by side in the same oven, or should they cook in separate ovens?
Will the stew turn out the same in each pot?
Thank you,
Krystal
Absolutely delicious! My husband loved it!!!! Looking forward to tomorrow’s leftovers.
This is the best stew recipe I’ve ever tried. (And it makes the kitchen smell amazing during the braising.) My husband generally dislikes all beef stews…..but not this one! He loved it!! Browning the beef is essential and it is so tender when all is done. Next time I will add some sautéed mushrooms , omit the potatoes, and serve over mashed potatoes. (The stew liquid is phenomenal!!)
Made this for dinner last night and we loved it! Everything about it was perfect! I did use frozen pearl onions instead of cutting up onions only because I had them on hand. I added them at the same point you would the chopped onion and I think that tiny bit of extra liquid helped when I added the flour to help dissolve it. Anyway, 100% will make again. My husband is already asking for more.
I tried this recipe and it was fantastic!
I slightly lowered the temp to 150C, added 1 tsp each of rosemary and marjoram, and 1 tsp of Worcestershire Sauce, and added about 3 tbls of butter when cooking the onions (love the taste, mouthfeel and sheen of butter), added 4 cups of homemade chicken broth and (no water), but other than these minor tweaks, I followed your recipe precisely.
The meat was succulent and tender the veggies were perfect (only cooked potatoes 40 minutes).
An excellent recipe.
Delicious! I have made this twice and wouldn’t change a thing!
Absolutely fab just as is!
I made this tonight! I only had one cup of red wine and substituted with an extra cup of beef broth, I also halved the dry thyme and added some sprigs of fresh thyme. It was so delicious! I love that this recipe has balsamic vinegar and I really feel this makes all the difference. Thank you so much for this recipe!!
Made this tonight and it was a crowd pleaser! Made a few adjustments.
When putting in the oven, I ended up putting it in a 9×13 casserole dish and putting aluminum foil over the top (the house I was cooking in didn’t have a pot that could be baked in the oven). I also used a soft red wine and not a dry one. I’m not a wine drinker and I felt like anything harsher than what I used would’ve made it taste different. When I put the potatoes and carrots in, I did about 25% more and added 2 cups of additional beef broth (I wanted it to be soupy). But I can easily see it being enough without the extra broth and it going over rice beautifully (not using potatoes though). Vegetables were done to perfection. The beef was so tender. I’ve been informed that I am making it again. Excellent recipe.
LOVE this recipe! I only made one change which was to add some sliced baby ‘bella mushrooms. I served it with fresh french bread and the meal was complete! Surprisingly, the full recipe was just enough for the 3 of us, with a small bowl leftover. It’s that good.
Hi there, so it goes into the oven to cook for 2 hours? Not stove top?
Yes, but if you’d prefer to cook it completely on the stove that’s fine. Just give it a stir periodically so the bottom doesn’t scorch. Hope you enjoy!