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 has been my go-to stew recipe for a couple of years…simply amazing. I think next time I’m going to swap out the potatoes with parsnip and turnip (and serve over mashed potatoes) for a Sunday dinner (that usually has 8 people, so I will double the recipe— I wonder if I have a big enough pot!!). Awesome awesome awesome. Thank you!!
Jen,
This stew is AMAZING. I think I’ve made it at least 4 times since I found the recipe last year. It is a family favorite. Thank you for sharing your passion and talent with us!!
Thank you for the wonderful recipe and thoughtful instruction and direction. Would you or have you experimented with fresh herb ingredients? Perhaps two small bundles of time and rosemary (or by themselves) then discard pior to service. Anticipating my first taste while stewed aromas fill the house that is now salivating. Easy recipe to follow and timing is spot on.
Hi Levi, I think fresh herbs as you described would be wonderful in this. Please come back and let me know how it turns out if you try it that way.
Small tied bundle of 8 tyme sprigs and one sprig of rosemary blended wonderfully with the stew. Just finished my second helping. Onto a two finger neat bourbon for desert followed by a long winters nap.
Fantastic depth and flavor in this classic and absolutely delicious dish. Thank you! This will be saved a remembered for many years to come.
I want to can this for a gift. How many pints will one turn of this recipe make? If pressure canned will it over cook? Do I leave in refrigerator overnight then can or can I can it right away while it is still hot? It sounds like a great recipe but obviously haven’t made it yet so can’t rate it but I will after I make it. Thanks so much.
Hi Gail, I think this will make the equivalent of approximately 6 pints. Unfortunately, I don’t know enough about canning to provide you with any guidance in that regard, but I do know the stew freezes beautifully if you’d like to go that route.
This looks so awesome, I’m planning to make it tomorrow 🙂 Do you think I could add lentils towards the end if I added more broth?
Sure Emily, just make sure you give them enough time to cook/soften. Hope you enjoy!
BEST stew ever. My mom always made a great stew but this was hands down the best I’ve ever eaten. Whole family loved it. The sauce is so flavorful and I don’t even like wine. Also always had issues with getting the meat to be fall apart tender, and this recipe solved that for me! Just want to add I grew up also adding green beans to stew, and that is what I did and it came out delicious. Thank you for sharing your recipes
I like the looks of your recipe, though I haven’t tried it yet. I usually add some turnip, parsnip and celery to my stew. Have not used wine, beef broth or vinegar. How do you imagine adding my ingredients to your recipe would work?
Though skimming through reviews, I am seeing an awful lot of “best stew ever”!
🙂 Hope you enjoy it!
I think you could definitely add those vegetables. Depending upon how much you add, you may need to increase the liquid ingredients too.
I am cooking this today for lunch tomorrow. How long will it take to reheat in 350 oven? It is for company so I want to make sure the vegetables are hot, but not mushy. Thanks.
Hi Pam, Instead of using the oven, I’d probably just reheat it on the stovetop until heated through. (It’s easier to check it that way.) Enjoy!
Hi, Jenn! This sounds amazing, but I’m just wondering … would it work in a crock pot? If so, how long would you cook it and on which setting? (I’d still brown the meat before adding it to the crock pot, of course!) Thanks!
Hi Julie, Yes, this can be prepared in a crock pot. I would suggest searing the beef first as the recipe indicates and then cooking the stew for 4 – 5 hours on high in the slow cooker (and you can put the carrots and the potatoes in with the meat– you don’t need to wait). Enjoy!
Thanks, Jenn! Can’t wait to try this tonight! ?
I don’t like the taste of wine by itself, would cooking it like this change the taste of it? I don’t usually cook but plan on making this today and need this one know before I start cooking.
Thanks
AL the Pal
Hi Al, I would recommend using the wine. The finished stew doesn’t taste strongly of wine at all; it just adds more flavor and body to the liquid. That said, if you’re really concerned about it, you can replace the wine with additional beef broth. Hope you enjoy!