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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hi jenn,
made this for dinner last night and it was sooo.. good! thank you! 🙂
one small thing tho, a LOT of the liquid evaporated during the braising in the oven so i was left with very little and thickened gravy/sauce.
was it because my oven temp was too high? i followed the recipe and timings to a tee.
carrie
Hi Carrie, Glad you enjoyed it! Was your pot covered while in the oven and does the lid fit tightly? If not, a lot of that liquid will evaporate while in the oven.
This is definitely a long-overdue Review ’cause I’ve made this Beef Stew for AT LEAST five times now and it always came out beautifully each time.
The taste improves depending on what wine I used and now I’ve learned which wine makes it taste EXCEPTIONALLY good – Winemaker’s Reserve’s Cabernet Sauvignon – and ensuring golden brown crust is formed when searing really does enhance the flavour greatly as well.
The only thing I changed was I use 4 Cups of Beef Stock instead of 2 Cups of Beef Stock and 2 Cups of Water. It really gives it a more intense “Beefy” flavour. And after 30 minutes of having the carrots in the stew and baking in the oven (we usually eliminate the potatoes as we are trying to adopt a low-carb lifestyle) I added another Cup of Chicken Stock (I feel that adding Chicken Stock lightens and balances the flavour really well) and put it back into the oven for another 20-30 minutes.
I cooked this in both Stainless Steel pot and enameled Iron Cast Dutch Oven (I used Le Creuset Iron Cast French Oven) before and I feel that the meat definitely turned out better when cooked on Cast Iron Dutch/French Oven. It became much more tender and moist (it tends to dry out a bit more on the Stainless Steel pot) and it does absorb the flavours much better. We really love the depth of flavour in this stew!
Overall this is a Winning, Go-To Recipe for comforting Beef Stew; one that I know I will use regularly and has truly become a staple in our Home, so thank you so much Jenn for this superb and awesome Recipe!
Success! The recipe was perfect. Love, love, love! I agree that the key is lots of marbling in the meat for oh so tender meat at the end. Rich flavor; especially after a couple of days. I added some sautéed mushrooms towards the end. I look forward to cooking this dish again and again.
Just finished preparing this dish…and, yes, it took nearly 3.5 hrs to cook; but, in the end–Wow!
I am korean dating with Anerican guy and haven’t had any beef stew yet unyil now. I followed your recipe but using stove instead of oven. And i added some more vegs mushrooms, cabbage tomamoes. I just tasted a bit. It was so good ! Thank you for making our dinner special. We are so excited to eat it 🙂 do you have instagram account? Want to follow you 🙂
Hi Soyeong, Yes, I do have an Instagram account. You can find it at onceuponachef. Hope you and your boyfriend enjoy the stew!
sorry this is not a review but this stew has to be good, thought id check reviews before putting on week menu… nearly 700 of them!!!! Ok I get it, it has to be worth trying:)
I am a 74 yr old estate attorney who is too stupid to retire and who has cooked his own eggs-up since he was 4. My physician is having a hip replacement and I asked how I could be helpful; the answer was “make us dinner the night of homecoming after surgery”. Following the suggestion of my 5 year old granddaughter, I “googled it” for a recipe. Voila; yours came up with 680 reviews and a 5 star rating. I figured my odds for success would be pretty decent and that if it came out badly we all would know who the culprit was. My first problem was the “Dutch oven”. After my wife of 50 yrs tried to finagle a trip to Holland, I substituted an electric frying pan with which I was more familiar. Most everything went well but very slooowly. My wife bought the wine: I told her cheap dry red wine. The recipe did not take the whole bottle so I had to figure out what to do with the rest, I wish I had left out the “cheap” part in my purchase instructions. Anyhow the stuff seems to taste pretty good. It’s in the fridge til tomorrow night. I made enough for my wife and me too. I’ll find out then but I think it s a 5.
Hi Tucker, I’m happy to hear you happened upon the site. I hope you and your wife and the recipient of the rest of the stew enjoy it. I got a kick out of reading your comments :)!
It was a 5 and it’s all gone
This recipe seems lovely and I would like to make it, if not for the part where it says to put the pot in the oven. All the large pots and pans I own either
1) Have plastic handles so they are not oven-proof
2) Are too big to put in the oven
Are there any solutions? Can I braise the stew on the stovetop instead, and if so, how long? Thank you very much for the trouble. 🙂
Hi Jade, Instead of putting the pot in the oven, you can simmer it on the stove for the same time. Enjoy!
First time I tried an on line recipe. Hope to see your recipes here in the future. My only suggestion is, after adding the wine, stock, water and spices to the meat mixture, don’t forget to bring it to a boil before putting it in the oven. I forgot to do this and it took longer to cook. Thanks again.
This is amazing. I’ve made it so many times in the last 9 months. I switch up between beer and wine. Last time I added Guinness instead and it was SO good. I always skip on the sugar too and add two parsnips diced.