Beef Stew with Carrots & Potatoes

5 stars based on 6 votes

beef stew

We had the best snow day last week…school was cancelled, work wasn’t happening and the only thing to do was hunker down in the house or go outside to play. With little kids, we didn’t have much choice, so we dug our saucers and sleds out of the garage, bundled up and invited friends over for a day of sledding. Not surprisingly, the boys (and I’m including husbands in this category) took charge of the fun, creating a luge-like course on a steep hill in our backyard and risking life and limb to see who could get to the bottom the fastest. When we finally came back inside, it was almost dark and everyone was starving. By chance, I’d made a big pot of this beef stew the day before so we warmed it up in the oven for an impromptu dinner party. Everyone agreed, it hit the spot.



Mike and kids-1

It’s a classic French beef stew, otherwise known as Beef Bourguignon. The meat is seared in olive oil first, then slowly braised with garlic and onions in a wine-based broth.  After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich, deeply flavored sauce.

Beef stew 8

It takes some time to make (about an hour of active cooking), but I promise you it’s well worth the effort. Aside from being delicious, it’s a one pot meal that feeds a crowd. You can also make it a day ahead—in fact, you should because the flavor improves the longer it sits.

Beef stew 1

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. As someone who has fed an entire pot of leathery stew to her dog, I can guarantee you it will not get tender, no matter how long you cook it.

Beef stew 2

The first step is to season the meat generously with salt and pepper and brown it in batches in a large, heavy pot. This caramelizes the meat, which adds depth and dimension to the stew.

Beef stew 3

Next, add the onions, garlic and balsamic vinegar to the pot. The vinegar will loosen all the brown bits from the bottom of the pan and coat the onions and garlic.

Beef stew 15

Add the tomato paste, then toss the beef back into the pan with the flour. Pour the wine, stock, water and spices over the meat, then cover with a lid and braise in the oven for two hours.

Beef stew 10

Towards the end of cooking, add your carrots and potatoes (this prevents them from getting mushy)…

Beef stew 12

Cook an hour more, until the vegetables are cooked and the meat is almost falling apart.

Beef stew 13

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 sauteed mushrooms at the very end. Either way, serve it with a crusty bread to sop up all the sauce.

This is soul-satisfying comfort food for a cold night. Enjoy!

 

 

Beef Stew with Carrots & Potatoes

Servings: 6
Total Time: 3 Hours 30 Minutes

Ingredients

  • 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-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
  • 1-1/2 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 2 cups dry red wine
  • 2 cups beef broth (I like the Pacific organic brand)
  • 2 cups water
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1-1/2 teaspoons sugar
  • 4 large carrots, peeled and cut into one-inch chunks on a diagonal
  • 1 pound small white boiling potatoes (baby yukons), cut in half
  • Fresh chopped parsley, for garnish (optional)

Instructions

  1. Preheat oven to 325°F with rack in middle.
  2. Pat beef dry and season salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.
  3. Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes. Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes. Add wine, beef broth, water, bay leaf, thyme, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil. Cover pot with lid, transfer to preheated oven and braise for 2 hours.
  4. Remove pot from oven and add carrots and potatoes. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender. Taste and adjust seasoning if necessary (freshly ground black pepper and a pinch of sugar go a long way). Let cool, then store in refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley if desired.

Reviews & Comments

  • Thanks ffor sharing your thoughts on click here. Regards

    - Alejandra on September 20, 2014 Reply
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  • In what type of dish do I put it in the oven? Or it doesn’t matter.
    Can’t wait to make it. Sound yummy..
    Thanks!

    - Carmen on September 20, 2014 Reply
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    - Margarita on September 20, 2014 Reply
  • hi trying this recipe for the first time and using a subtle red blend a tad sweet but reasonably dry was wondering if the sweetness of the wine will throw the flavor off

    - chris on September 11, 2014 Reply
    • Hi Chris, No worries, I think a red blend will be perfect. I have used many different varietals for this recipe and it always turns out :)

      - Jenn on September 11, 2014 Reply
  • Jenn, have you noticed that some other source is using your review section to comment on something other than your recipe?
    Your beef stew reviews have those unrelated comments.

    - Karen on August 26, 2014 Reply
    • Thanks so much for letting me know about the spam, Karen; I went in and removed those comments.

      - Jenn on August 27, 2014 Reply
  • 5 stars

    I made this Beef Stew for my family today and it was absolutely delicious. No fancy ingredients; just honest-to-goodness comfort. Thank you, Jenn!

    - Ruth-Anne Boyd on July 27, 2014 Reply
  • 5 stars

    What’s not to like about stew?

    I tried this recipe as it is, with the addition of turnips just to get a rise out my family. (We don’t eat a lot of turnips, but hey, it went well!)

    Use real roast that you cube yourself – - I agree that’s the key to tender chunks of meat….that and low and slow long cooking. I expect, this would work well in a croc pot, (after searing/browning the meat initially) but I’ve not tried it yet.

    Funny note – I’m not much of a wine-o. Grabbed random red wine of the shelf—-turns out I grabbed a Christmas-y spiced wine—cinnamon, the whole bit. I didn’t taste it before using. . ., but took a glug after it was in the oven. “Oh well! It’s in there now!”

    So, it turned out a little sweet, but still great technique and easy recipe to follow. I’ll continue to add the veggies in last hour so they don’t go to mush.

    - Jason G on July 17, 2014 Reply
  • 5 stars

    This beef stew recipe has become my favorite. I made it for a freezer meal exchange and it received top reviews.
    I cut the beef into small chunks and realized after baking, that I should have made them larger. They fell apart. It certainly didn’t change the flavor, just the appearance. This is a recipe fit for company served with noodles and pop overs.

    - karen on July 17, 2014 Reply
  • 5 stars

    Aside from browning the beef (which is the only time consuming part) this is simple to make. The directions (esp. an explanation on choosing the right meat) and pictures are extremely helpful! My sister tasted this recipe and said it was “restaurant quality” stew. A five star restaurant, that is.

    - Mary on July 8, 2014 Reply
  • 5 stars

    I made this a couple months ago and came back today to add ingredients to my shopping list. This stew was perfect seasoned and had a good balance of sauce to vegetables and meat. I’m looking forward to more of it later this week! Thanks, Jenn, for the great recipe.

    - Christine on June 17, 2014 Reply
  • 5 stars

    I made it today and it turned out so delicious. Thank you for sharing your knowledge with the rest of the world.

    I did replace the balsamic vinegar with worcestershire sauce as I had no vinegar in the pantry but it still tasted gold.

    I will definitely be checking more of your dishes out when I cook.

    - Juway Bhalla on June 10, 2014 Reply
  • Hi,
    Can i cook this in a pressure cooker?and is it okay if i leave out the balsamic vinegar?or what’s the substitute for that.
    If I want to add mushrooms,when should I put it?
    Thanks. Looking forward to make this

    - Aileen on May 25, 2014 Reply
    • Hi Aileen, Yes it’s fine to use a pressure cooker; just be sure to sear the meat first as the recipe indicates. It’s fine to leave out the balsamic and I’d sauté the mushrooms separately and add them at the very end.

      - Jenn on June 2, 2014 Reply
  • This is the tastiest stew in the world! i found it through “yummly” and am so glad I did.
    We skipped the wine as we never seem to have around when we make this, but replaced it with more beef stock and water, also just keep it on the hob simmering rather than putting it in the oven.
    It tastes amazing! Worth the many hour wait!
    Will be trying your other recipes soon :)
    Thank you so much for sharing!

    - Dana on May 4, 2014 Reply
  • Very Good my Hats of, :) THANK YOU CHEF :) my dinner guess LOVE the beef stew I am from Trinidad & Tobago and we enjoy eating from the pot with the Bread lol my dinner guess they did not want to share with each other lol thank you chef for sharing your recipes.

    - kathy Cooper on April 26, 2014 Reply
  • I made this stew exactly as is and it was absolutely delicious! Thanks so much.

    - Cathy on April 24, 2014 Reply
  • Jenn, as per your suggestion, I simmered the stew on the stovetop. It came out great! My family loved it and the leftovers were even better. A loaf of french baguette helped to scoop up the gravy. This was a big hit and I will be making it again.

    - Lori on March 25, 2014 Reply
  • Im so excited to try this!!

    - Rae on March 17, 2014 Reply
  • I was looking for a beef stew recipe and was inspired by all the comments, so I tried this one. It is absolutely DELICIOUS!! I made it exactly as posted. Thank you, Jenn! I’m happy I found your blog and very much look forward to trying more of your recipes. (PS Thank you for describing what type of meat to get. This has always baffled me.)

    - michelle on March 16, 2014 Reply
    • You’re welcome, Michelle. So glad you enjoyed it!

      - Jenn on March 16, 2014 Reply
  • Made this the other night and it was EXCELLENT! Easy and better than my usual beef stew. This is now my go-to-recipe. Thanks!

    - Dee on March 1, 2014 Reply
  • Has anyone done this in a crockpot? Any suggestions would be great!

    - Denise on February 23, 2014 Reply
    • I just saw the last comment! Never mind :)

      - Denise on February 23, 2014 Reply
  • can you t me how to do this in a slow cooker?

    - Mary Cook on February 13, 2014 Reply
    • Hi Mary, I’d advise making the recipe as directed for the best results but if you want to try it in a slow cooker, it will work. Just be sure to brown the meat before adding it to the slow cooker with the other ingredients. Cooking time should be about 8 hours but can’t say for sure since I’ve never tried it. Hope you enjoy it!

      - Jenn on February 13, 2014 Reply
  • Now this is the closest to what we Hungarians call Gulyas!!!!

    - Emese on February 12, 2014 Reply
  • Such a fantastic recipe. I’m 18 and wanted to cook something different for my dad and he loved it! Thank you!!! :)

    - Marissa on February 12, 2014 Reply
  • Dear Jenn,
    This is a truly delicious recipe – it is the best beef stew I have ever made! I usually use an enamelled cast iron dutch oven and am wondering how to adapt this recipe for a large slow cooker (7 quarts). Any advice would be greatly appreciated. Thank you!

    - Antonietta on February 10, 2014 Reply
    • Hi Antonietta, So glad you enjoyed the stew! To make it in a slow cooker, I’d still brown the meat first separately before adding it to the slow cooker with the other ingredients. It will probably need about 8 hours to cook but I’ve never tried it so can’t say for sure. Please let me know how it comes out.

      - Jenn on February 12, 2014 Reply
  • Hello! What red wine do you use? I can’t tell exactly from the picture.

    - Christine on January 27, 2014 Reply
    • Hi Christine, I believe that is Merlot in the photo but any red wine is fine.

      - Jenn on January 27, 2014 Reply
  • I just made your recipe for this tonight and it turned out fabulous. I added in maybe around a teaspoon and a half of truffle salt and saffron, and it really complimented the flavor nicely. I would use a wee less red wine next time, because it was such a rich stew. Otherwise, this was exceptional! Thank you for sharing.

    - Sheri on January 21, 2014 Reply
  • I absolutely love this recipe. I made it this past weekend for a group of friends and they raved about the beef stew non-stop. Thanks for sharing this recipe.

    - Catherine on January 13, 2014 Reply
  • After preparing the beef stew, can it be frozen to share and give as a freezer meal?

    - Karen Nagorka on January 7, 2014 Reply
    • Hi Karen, Absolutely!

      - Jenn on January 8, 2014 Reply
  • OMG the beef stew was so good!!! my family loved it…

    - Linda on January 7, 2014 Reply
  • Hi Jenn – Can’t wait to try this recipe. Can I substitute ketchup for the tomato paste?

    Thanks for all the great recipes!

    - Donna on January 7, 2014 Reply
    • Hi Donna, Yes, I don’t think it will make a big difference. Glad you’re enjoying the recipes!

      - Jenn on January 7, 2014 Reply
  • I made today and it was excellent. I cut the carrots and potatoes in thinner slices and added 1.5 lb organic stew meat. Turned out perfect! After I added the vegetables, I kept in oven for 2 hours. It thickened up nicely. Thank you.

    - Christy on January 4, 2014 Reply
  • This recipe sounds delicious. The only problem is I’ve already bought 6lb of braising steak before I found the recipe. Could I use that instead of chuck roast?

    - Lisa on December 29, 2013 Reply
    • Chuck is sometimes labeled as braising steak, so I’d say yes it is fine.

      - Jenn on December 30, 2013 Reply
  • Made this a second time yesterday and my brother (this was a big compliment) loved it and wanted the recipe. He loved the broth, my dad loved it as well. 2 request for recipes. Nice job on the recipe, I wish I could take credit for it.

    - John Dillon on December 29, 2013 Reply
    • So glad you and your family liked the stew, John. You made it so you definitely get the credit :)

      - Jenn on December 29, 2013 Reply
  • Thank you for this recipe, the pictures and easy to follow instructions! It’s delicious! My husband said it is the BEST stew he has ever tasted!! (Thanks also for helping me win brownie points!) The only challenge I had was cutting the carrots at a diagonal so I cut them up in chunks instead, and then they didn’t soften, but I’ll try again next time! Thanks again!

    - Mary on December 28, 2013 Reply
  • Awesome recipe! I am making it for the second time today. Very simple but yet very different from what I have made in the past. The only question I had and I just winged it, was the braising part. Was not a 100% sure at what temp I should do that at (I may have missed it).

    - John on December 28, 2013 Reply
  • How can I just make it on stove top

    - Banessa on December 27, 2013 Reply
    • Just simmer the covered pot on low heat and stir every so often so the bottom doesn’t burn. The cooking time should be the same.

      - Jenn on December 29, 2013 Reply
  • What would the directions be for cooking on the stove top and not using an oven?

    - Michelle on December 23, 2013 Reply
    • Hi Michelle, Just simmer the covered pot on low heat and stir every so often so the bottom doesn’t burn. Should be the same cooking time.

      - Jenn on December 23, 2013 Reply
  • SOO Delicious!!! I have made this twice & nothing but rave reviews!!! It does require some effort, but the results are SOO worth it!!!

    - Bicky on December 22, 2013 Reply
  • Yummmmm! Just made this last night. It was delicious.
    Thanks for the detailed recipe and above all pictures!
    Going to make your buttered rum recipe next.
    Bisou!

    - Angela on December 22, 2013 Reply
  • YUM!!I made this yesterday, so simple yet so flavorful and delicious.
    My variation…. I cooked it on the stove instead of the oven. I used a pressure cooker to speed up the process and added less wine, more stock. I added celery with the carrots. I used less potatoes and finished it off with some West Indian style dumpling at the end.

    This stew was amazing!!! thank you!

    - Natasha on December 17, 2013 Reply
  • I am cooking beef stew for 40 people. I just finished doing 18 lbs. of meat. My question can I cook the carrots and potatoes seperately and then add to the meat that I cooked and made the gravy?

    - Maureen on December 15, 2013 Reply
    • Hi Maureen, Wow, that’s a lot of stew! Yes, it is absolutely fine to cook vegetables separately.

      - Jenn on December 15, 2013 Reply
  • We LOVED this recipe! Thank you so much for sharing! :)

    - Rachelle on December 8, 2013 Reply
  • this stew is the best looking i have ever seen .if it taste as good as it looks it must be awesome, which i believe it is.u have inspired me to make the recipe.thanks for sharing.

    - gloria on November 22, 2013 Reply
  • Wonderful recipe, I used rice flour instead of all purpose flour to make it gluten free, came out perfect.

    - Simone on November 21, 2013 Reply
  • This is a wonderful recipe. It is a good cold weather comfort food that my family LOVES!!!

    - Elizabeth on November 15, 2013 Reply
  • This recipe is time intensive, but definitely worth it. If I had one piece of advice for those who are going to make this, it is that ground beef chuck (which is still labeled as beef chuck) and regular beef chuck (which looks like regular strips of meat) are completely different. If you use the ifrst one, you’ll make a rather tasty, yet oily beef chili.

    - Brandon Dinesman on November 14, 2013 Reply
  • A truly delicious meal, though I did make a few changes. To save time, instead of browning the meat I just cook the dish in the oven without a lid – this is a trick I learned from Cooks Illustrated and it worked well without sacrificing flavor. I also added Guiness and reduced at the end to intensify the flavor. Great basic recipe that is easy to modify.

    - Adrian on November 14, 2013 Reply
  • This is the best beef stew recipe ever. I doubled the recipe and served it as an autumn supper for out of town guests. Everyone loved it and several asked for the recipe. Thanks Jen, I really love your recipes and detailed instructions!

    - Julie on November 14, 2013 Reply
  • Hi Jennifer , This is the best beef stew I have ever tasted, I usually make it from the packaged precut beef, but this was so tender I will never be able to go back to my old way of making beef stew! I added a few more vegi’s, parsnips, turnips and sweet potato. This was so good! ThankYou!

    - Bonnie Swackhammer on November 8, 2013 Reply
  • Beef Stew with Carrots and Potatoes is a quick & easy meal that I can make in my crock pot on a cold Winter’s day & have my whole apartment feel like I was back home with Mom & Dad growing up !

    - Michael Lamont on November 8, 2013 Reply
  • What’s the difference between onions and shallots? I’ve always steered away from them because they are so small to peel.

    - Judy on November 8, 2013 Reply
    • Hi Judy, Shallots are milder than onions. I typically use them in sauces and salad dressings.

      - Jenn on November 8, 2013 Reply
  • Husband said it was the best stew he ever had! I didn’t have potatoes so added mushrooms instead and it turned out great. I look forward to making this again!

    - Ponyo on November 7, 2013 Reply
  • Cooked this for dinner tonight and it is so delicious! I did not have to change anything! Its now stored in my bookmark under ” tried, tested and yummers! ” thank you so much.

    - Ana on October 22, 2013 Reply
  • I never comment on blogs or recipes. But this is seriously the *best* beef stew I’ve ever had.
    Wow.
    Now, I can’t wait to try other recipes from your blog. I am seriously impressed.
    The best part is, I just know my toddles are going to love it too.
    Thank you so much.

    - liz on October 17, 2013 Reply
  • What can I use instead of the onions?

    - myra on October 14, 2013 Reply
    • Hi Myra, You could use shallots instead of the onions.

      - Jenn on October 15, 2013 Reply
  • love your style

    - ROBERT N DUDECK on October 10, 2013 Reply
  • This is THE best beef stew recipe I have ever made!Thank you.My husband even had a bowl of it for breakfast. I find your recipes to be very good and have recommended your site to many friends. I wish for you lots of success in all your endevors.We are fans!

    - Rose on October 3, 2013 Reply
    • Thank you, Rose!

      - Jenn on October 3, 2013 Reply
  • Ooh pomegranate juice sounds nice.

    - Judy on October 2, 2013 Reply
  • Can you substitute the red wine for anything non-alcoholic?

    - Kim on October 2, 2013 Reply
    • Hi Kim, You could just use more beef stock or water instead. Or if you like a little more sweetness, you might try pomegranate juice or all natural grape juice.

      - Jenn on October 2, 2013 Reply
  • Can I leave on the stove or does it need to be in the oven?

    - diane on October 1, 2013 Reply
    • Hi Diane, You can definitely simmer it on the stovetop.

      - Jenn on October 2, 2013 Reply
  • Hello Jenn!
    Thank you so much for the info.

    - Manuela on October 1, 2013 Reply
    • You’re welcome!

      - Jenn on October 1, 2013 Reply
  • Could you please tell me from which part the beef chuck comes from, I can´t seem to find the right translation for it.

    - Manuela on September 29, 2013 Reply
  • How were the onions cut?

    - Judy on September 24, 2013 Reply
    • Hi Judy, They are cut into 1-inch chunks.

      - Jenn on September 24, 2013 Reply
  • I like how you cut the onions you should show people how you did that

    - Steven on September 23, 2013 Reply
  • Hi Jenn,

    This recipe sounds amazing, thank you for sharing! I plan on cutting the recipe in half since I will be the only one eating it. Should I adjust the cooking times at all?

    - Spencer on July 31, 2013 Reply
    • Hi Spencer, Good question. It may cook a little faster, but not much. In the beginning, you’ll save time searing the meat, and the onions won’t take as long. But the meat will still need a long time in the oven…I can’t say for sure how long so just keep an eye on it — when the meat is tender, it’s done. Hope you enjoy!

      - Jenn on July 31, 2013 Reply
  • Oh my!
    Ha ha! We have balsamic vinegar. Now question time. From which part of the poor cow is chuck meat from. What on earth is a Dutch oven and a crock thingy? Forgotten the word. We don’t get ready made stock!!! I have to use soup powder. What ratio of the powder to the water would you suggest? Do you put the onions and garlic in at the same time as the balsamic or fry them first? Otherwise they’re boiled no? But it sounds delicious. I’ve been thinking about stews but I’ve forgotten how to make it. Many thanks.

    - Judy on July 25, 2013 Reply
    • Hi Judy, Chuck is from the shoulder…a Dutch oven is a heavy oven-safe pot with a lid…for the powder, just use the ratio called for on the package…and, yes, you cook the onions and garlic first. Hope you enjoy!

      - Jenn on July 25, 2013 Reply
  • Your illustrations and tips are outstanding!

    - Cilla on July 23, 2013 Reply
    • Thank you, Cilla!

      - Jenn on July 23, 2013 Reply
  • I have made this recipe 3 times and it keeps getting better. I am currently making it right now. The only changes I have made are the addition of 1 1/2 tsp. of Beef Soup Base. I also substituted Beck’s Sapphire Beer instead of wine. It works out really well. I will be trying out more of the recipes. My wife loves when I make this.

    - Anthony Klemm on May 9, 2013 Reply
    • Love your suggestions, Anthony. Thank you!

      - Jenn on May 9, 2013 Reply
  • This is in the oven as I type. If it taste half as good as it smells, I will be very happy!

    - Elizabeth on May 6, 2013 Reply
    • I let this cool and then refrigerated overnight. Just heated up as directed and served with a fresh baguette. I think it is one of the best things I have ever eaten! It was delicious and looked exactly like the pictures. Thanks for the recipe and tip regarding chuck roast in lieu of stew meat.

      - Elizabeth on May 7, 2013 Reply
  • Made it. Loved it! Family requesting again…good sign;)

    - Deb on April 20, 2013 Reply
  • regarding gluten free -do you think rice flour would work? I am thinking I will make this but thicken it and serve it with a sheet of pastry on top (like a skillet pie)

    - ian on March 30, 2013 Reply
    • Hi Ian, I think it’d work fine. You could also just leave it out for a thinner sauce. Please come back and let me know how it turns out!

      - Jenn on March 30, 2013 Reply
  • Hi Jenn,
    This looks amazing! I eat gluten-free, can you recommend a replacement for the all purpose flour?
    Thanks so much for sharing your recipes! The Peruvian chicken was delish!

    - Elizabeth on March 23, 2013 Reply
    • Hi Elizabeth, So glad you enjoyed the Peruvian Chicken…that’s one of my favorites! For this recipe, you can use cornstarch (be sure brand is gluten free) instead of the flour, but don’t add it at the same time. You’ll want to cook the stew, omitting the flour, until the very end (the broth will be thin). 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.

      - Jenn on March 23, 2013 Reply
  • We had this for dinner on Tuesday night, it was so good! Very good! I actually tripled the onion and just halved them, and seared the cut side.

    - Megan on March 14, 2013 Reply
  • Love this recipe, I have made it countless times! Usually I add an extra pound of beef and double the carrots so that we have lots of left overs. Works great in the crock pot as well.

    - Mary on March 12, 2013 Reply
    • Mary…I would love to make this in my crock pot as I do not have a dutch oven (I plan on purchasing one in the not-too-distant future). Do you modify the recipe at all for the crock pot? Thank you in advance….

      - Suzette on July 3, 2013 Reply
  • I have made this twice. I found the instructions for this receipt to be perfectly written for a novice like myself – at making a stew. The time in the oven and the overnight in the refrigerator make this a great dish.

    - Bill on March 10, 2013 Reply
  • I varied this with blue potatoes. Yummy.

    - debbie jackson on March 9, 2013 Reply
  • I tried this out – it was so good! I left out the potatoes (because I didn’t have any on hand) and served it over buttered egg noodles. That took care of the starch portion of the meal! Delicious!

    - Ashley @ Wishes and Dishes on March 9, 2013 Reply
  • I am a stew lover and this recipe is my new favourite. Using Chuck roast and de-glazing the pot is essential. I have both slowed cooked it in the stove and on top of the stove, both worked well. Actually I had had a stew in a restaurant famous for its stew in Northern New York and I had to replicate it, so i went in search of that flavour. This recipe was even better, thank you.

    - mary on March 9, 2013 Reply
    • What does de-glaze the pot mean? Sorry for being ignorant? Does that mean when you put the vinegar in and scrape off the brown stuff because I totally messed that up this time!

      - Nicola on July 24, 2013 Reply
      • Hi Nicola, That is a good question!You are correct — it is when you put the vinegar in and scrape the brown stuff off the bottom.

        - Jenn on July 24, 2013 Reply
  • If you skip the flour and serve over mashed cauliflower instead of potatoes, this works as a hearty paleo comfort food.

    - Tami on March 9, 2013 Reply
  • I made this beef stew today for my family’s dinner and they really enjoyed it. It was perfect for the snowy weather we had today. Thank you for this wonderful recipe. Once again you exceeded my expectations!

    - Mable on March 6, 2013 Reply
  • Looks good! Planning on a version of beef stew tonight and was browsing for tips.

    - David @ CookingChat on February 23, 2013 Reply
  • That looks so good -(presentation ) i am going to make this Saturday everyone will be home. I haven’t made Beef Stew in years. thanks for perkining up my tastebuds

    - Bobbi on February 22, 2013 Reply
  • My 20 yr old daughter n I shared a bonding memory over this recipe yesterday while snowed in here in KC. We pretty much determined that adding the correct cut of meat, balsamic vinegar n wine n flour made all the diff along with the slow cookin oven process. Thank you dearly. My only regret is that we are not able to imbibe with Lenten meat fast today! What a sacrifice waitin for Saturday. :)

    - Gail Pearson on February 22, 2013 Reply
  • I have been cooking for 40 years and this is the first time I have made beef stew in the oven. I used my cast iron Dutch oven. I had a small rump roast and cut it into cubes. This is delicious! I tasted it and will have it tomorrow night. Nice complexity of flavors.

    - Kris on February 11, 2013 Reply
  • Our favorite! We like thicker stew so I leave out the water. Also, I roasted the potatoes and carrots on a baking sheet for the last hour and just toss with the beef before serving. Thanks for a winning recipe!

    - Clarissa on January 18, 2013 Reply
  • Hiya – love the recipe with Balsamic. I always have it in the kitchen to dunk bread in but never tried in stew ill do this recipe tomorrow :)

    Please help though – when i add frozen veg they NEVER soften??any ideas or tips?

    Thanks :)

    x x

    - CHELSEA on January 16, 2013 Reply
    • Hi Chelsea, The only thing I can think of is that maybe you’re not cooking them long enough. Can you be more specific as to which vegetables?

      - Jenn on January 16, 2013 Reply
  • Made this tonight. My husband had been ice fishing all day and came home cold and hungry. He came through the door and said, “Wow, what is cooking?’ He yum, yummed all the way through the meal.
    I have a question about smashing the garlic cloves. I took it literally, smashed the clove w/ the side of my big knife and through them in just like that. Is that what you do? And do you try to fish the out later? I didn’t, and didn’t notice any in my bowl.
    Thank you for the recipe. It will be added to my collection.

    - Denise Adams on January 5, 2013 Reply
    • Hi Denise, So glad you and your husband enjoyed! Yes, that is exactly what I do with the garlic and it just dissolves into the stew since it cooks for so long.

      - Jenn on January 5, 2013 Reply
      • Thank you for your reply. It is below zero here today so your stew is once again on the menu!

        - Denise Adams on January 31, 2013 Reply
  • I bought cooking red wine can I use that in place of the wine?

    - Laura P on December 31, 2012 Reply
    • Hi Laura, The stew will be much better with regular red wine. You can buy a package of 4 small bottles if you don’t want to open a regular-sized bottle.

      - Jenn on December 31, 2012 Reply
  • I just have to say GREAT STEW!! I ve tried numerous recipes for stew but this one by far takes 1st place ;) Hubby and kids loved it!! Thank you

    - Vanessa on December 29, 2012 Reply
  • Quick question, any way to get around the wine? My husband can’t have it and even though it cooks out it still makes him nervous. Could I substitute with something else?

    - Kaidee on December 27, 2012 Reply
    • Hi Kaidee, I’d substitute beef stock – it will work just fine.

      - Jenn on December 27, 2012 Reply
  • Hi, can I make this stew in the slow cooker? If so, do you know for how long, or if I would need to decrease the liquids at all? Thanks,nit looks delish!! Was thinking about making it for part of our Chrisytmas yummys!!

    - Kristie on December 20, 2012 Reply
    • Hi Kristie, I’ve never made it in a slow cooker so I can’t say for sure how it would turn out, but I believe the rule of thumb is to reduce the liquid by half.

      - Jenn on December 21, 2012 Reply
  • This looks and sounds so wonderful, but I would need to cook it in the slow cooker.. Any tips on how to change the recipe?

    - Jessica on December 7, 2012 Reply
    • Hi Jessica, I believe the rule of thumb is to reduce the amount of liquid by one-half. For this recipe, I don’t think you’d need to adjust anything else. Please let me know how it comes out!

      - Jenn on December 11, 2012 Reply
  • Just made this stew last night and it was incredible. By far the best stew recipe I have stumbled upon. Can’t wait to eat the leftovers tonight! Thanks for sharing your recipe!

    - Laura on November 26, 2012 Reply
  • Sorry to ask a silly question, but here goes…. I don’t own a dutch oven! I have a big oven safe stock pot, but would have to put my oven rack on the lowest position. Would that work or should I just wait until I get a dutch oven?

    - Rebecca on November 26, 2012 Reply
    • Hi Rebecca, Not a silly question at all! It’s fine to use your stock pot w/the oven rack on lowest position – just be sure to stir the stew every so often so it doesn’t burn on the bottom. You can also cook the stew over low heat (covered, stirring occasionally) on the stovetop. Hope you enjoy!

      - Jenn on November 26, 2012 Reply
  • Followed recipe correctly, tastes nice but put carrots/ potatoes in after two hours and in for an hour and still not ready! Too hard ahhh! Back in again hoping meat doesn’t overcook now.

    - Sharon Rutherford on November 18, 2012 Reply
    • No worries, Sharon, the meat will not overcook.

      - Jenn on November 18, 2012 Reply
  • Finally a basic but hearty stew with nothing in it but what makes a stew. Thank you for posting. I can’t wait to try your version and see what my husband thinks. He is soup/stew cook around here so this should be interesting. Looks amazing. Wish they had smell a monitor.

    - Lori on October 17, 2012 Reply
  • :) Okay, so came across a few hiccups today when trying this recipe for the first time. All my own fault. I had no balsamic vinegar, and since I had all the other ingredients, I really really did not want to run out to the store for any. So…I took 2 tablespoons of red wine vinegar and mixed it with orange blossom creamed honey. Then…I thought I had tomato paste (I was pretty darn certain I bought it last week to make a seafood paella) but, it was no where to be found. I did however have strained tomatoes (much like paste, but thinner.) So, I simply doubled it up. Put it in as the recipe called for, but, cooked a little longer for the liquid to cook out a bit. We don’t really like wine to much (and my mother is allergic to it… asthma) so, I only added 1 cup, and instead added 3 cups of beef broth. I like the glazed looking stews, rather than the thicker paste looking stews, (which for some reason always happens for me when I use flour) so, I did not add the water and also left out the flour. I added a couple squirts of Merlot cooking sauce. Its right now at the braising stage and has been braising for 1 hour. It smells amazing in here, and my husband keeps rubbing his hands together saying he “can’t wait” (we make dinner early on Thursdays due to my daughters having dance classes at 5pm, with both of them being in the classes, we don’t leave until 8pm!) We usually skip lunch on this day. Can’t wait to taste it!

    - Nicole on October 11, 2012 Reply
  • Hi Jennifer,

    Can the balsamic vinegar be substituted for another vinegar, or be left out all together? Thanks!

    - Amber R on October 9, 2012 Reply
    • Hi Amber, You can either substitute red wine vinegar or leave it out — won’t make much difference at all. Hope that helps!

      - Jenn on October 9, 2012 Reply
  • Making this tonight for some visiting family. After searching for a flavorful recipe I am confident this will be a huge hit! It has inspired me to make my own bread just for this!

    - Sara_A on October 8, 2012 Reply
  • I am currently cooking this recipe for tonight’s dinner, the aroma in my apartment is wonderful. Having read the previous reviews of this dish I had to try it and I’m hoping my efforts are just as delicious…

    - Dina on October 7, 2012 Reply
  • the best!!!!!!

    - josef on September 12, 2012 Reply
  • This was a great dinner! I found the recipe a bit long, but I followed along and we all enjoyed a great dinner! Thanks!

    - Pauline Milner on June 22, 2012 Reply
  • Best beef stew I have ever made in 45 years of cooking! It is an official family favorite! I love that it is a do-ahead meal, too. When a crowd is coming, I can just pop it in the oven to re-heat. I so appreciate your teaching the techniques involved, i.e. selecting the proper cut of beef and cubing it, searing the beef in small batches, et.al. It’s a little time consuming but the end result is worth every minute!

    - Janet Porterfield on June 21, 2012 Reply
  • This recipe was fabulous, always looking for stew recipes! It is very important to sear the beef cubes, as instructed. Don’t cut corners! the flavor is wonderful!

    - Kim McCary on June 20, 2012 Reply
  • Every time i make this the pot is cleaned out. It may be the best beef stew ever. Can’t wait for winter…just to make this of course.

    - Karen on June 20, 2012 Reply
  • My husband I LOVE this recipe. I normally make stew in a crockpot but since making this recipe I will never go back. This recipe is so worth the extra effort. Yum!

    - Jennifer on June 20, 2012 Reply
  • Talking about a big hit, I am working in Manila, Philippines and the culture here when is your birthday, you must invite the people to a blowout (dinner or lunch), let me tell you very happily that out of 63 people I had invited 63 of them loved it. I can not thank you enough for your recipe. It was one of my greatest birthday, thanks to you and my friends.

    Mario

    - Mario on May 26, 2012 Reply
    • This comment was so nice to read, Mario. I’m so glad your guests loved the stew. Happy Birthday!

      - Jenn on May 26, 2012 Reply
  • This has got to be the best stew recipe ever! My husband isn’t usually a big fan of stew but he loved this one. Thanks for another great recipe!

    - Mary on May 16, 2012 Reply
  • Just Awesome!!! Made for a special dinner with my folks and was a big hit. Thanks for the recipe

    - Jan M on May 15, 2012 Reply
  • Excellent stew recipe! I use my own homemade beef broth but otherwise follow this to the letter. Easy and delicious.

    - Schmidty on May 15, 2012 Reply
  • The Beef Stew with Carrots and Potates was the first recipe made in our home from this website. It was superb! Thank you for sharing this recipe.

    - Sheree on March 13, 2012 Reply
  • OMG, this looks so good. I getting hungry just looking at the picture. I’m making this tonight!

    - Tricia O on March 8, 2012 Reply
  • The Cook’s Illustrated Beef Stew recipe is 4 pages long. When did cooking peasant food get so complicated? This recipe is simple, the ingredients true, and the results are amazing.

    - Dottie White on March 8, 2012 Reply
    • believe it or not some people do not know how to cook and do need those pictures…I work in food service and had to stand there and teach some how to cook step by step, the pictures will help those who need help to cook

      - Gabriele Deschaine on August 5, 2012 Reply
  • This was incredible!

    - Carissa on March 8, 2012 Reply
  • Great recipe. I want to make some for St. Patrick’s Day – may add some Guinness to the mix!

    Cheers -

    - Peter D on March 7, 2012 Reply
  • This recipe is great. It reminds me of my mother’s goulash soup she made when I was a kid!

    - Kyle on March 6, 2012 Reply
  • What a fabulous recipe! A keeper :)

    - Sherry on March 6, 2012 Reply
  • My kids love this stew! I made a huge pot and froze it in small containers.

    - Lesley on March 6, 2012 Reply
  • I have made this a few times now and it is a favorite, the beef gets so tender and the sauce is rich and very flavorful. Love it with your corn muffins or crusty bread or over egg noodles.

    - Mary on March 6, 2012 Reply
  • I have tried and failed to make a beef stew that actually tastes/looks as good as it smells while being prepared. THIS recipe was the answer to my prayers! What a tasty dinner :)

    - Ellen on March 6, 2012 Reply
  • I’ve made many stews but this is the only recipe I return to over and over again. It’s always so delicious, easy, and the house smells great while the stew braises!

    - Angela on March 5, 2012 Reply
  • I made this stew several weeks ago for myself and a friend who just had a baby. My house smelled amazing all day!

    I usually make beef stew in a crockpot, but this method made a tastier stew. The beef was much more tender than it is after spending 8 hours in a crockpot, and I loved the idea of adding the veggies at the end so they didn’t turn mushy. I also added mushrooms and peas to mine. Delicious!

    - Rebekah on March 5, 2012 Reply
  • I was thrilled to find your simplified, but just as fabulous, version of Julia Child’s classic Beef Burgundy. My family loved it & I may not go back to Julia’s recipe :)

    - Jennifer, RD on March 5, 2012 Reply
  • I made this last night and it was incredible! I usually do buy pretty lean meat so the marbling tip was a great one! Thanks!

    - Lauren on March 5, 2012 Reply
  • Had been wanting to make this recipe for a while and finally made it today! It is DELICIOUS! Thank you for sharing!

    - Jennifer on March 4, 2012 Reply
  • My daughter asked for this dish for her birthday dinner. It was delicious – a great Sunday meal.

    - carmen on March 4, 2012 Reply
  • This receipe is great. I always used stew meat in the my beef stew – that is why it always was chewy and not tender. Thanks for the tips!

    - Reed G on March 3, 2012 Reply
  • I loved this recipe, I’ve made beef stew before but the meat came out rubbery, Thanks for the tip on not buying prepackages stew meat… What a differance it made… This is the perfect stew for cold rainy days…

    - EJB on March 1, 2012 Reply
  • LOVE stews…especally beef :) Thanks for the great recipe!

    - Ashley @ Wishes and Dishes on March 1, 2012 Reply
  • Sounds SO delicious! I just have to get a pot I can throw in the oven first, and then I’m definitely making this.

    - Amy Bridgford on March 1, 2012 Reply
  • Yummy and full of flavor!

    - cora on March 1, 2012 Reply
  • I thought I had the best beef stew recipe already, but I was wrong. This is delicious!

    - Tai on March 1, 2012 Reply
  • The only thing I would do differently is use my crockpot instead of the oven, mmm-mmm good!!!!

    - LaDonna Hopkins on March 1, 2012 Reply
  • I absolutely love this recipe! I have celiac, and the only thing I had to do is replace the flour with cornstarch. It was so delicious and I will be keeping it in my “make again!” box to enjoy every winter!

    - Jessica on March 1, 2012 Reply
  • This is such a classic and delicious dish! A real crowd pleaser…even my 1 year old loves it!

    - Meredith on March 1, 2012 Reply
  • This looks absolutely delicious and not too hard to make. I’ll be trying it out soon!

    - Heather on March 1, 2012 Reply
  • This was one of the best stews I’ve made… and it was so simple! Thanks for a great recipe!

    - Ada Howe on March 1, 2012 Reply
  • This recipe had become my husbands favorite to eat and make! Of course the whole family enjoys it as well. Thanks!

    - Alisa on March 1, 2012 Reply
  • My husband’s favorite dish. I always put peas in (add some nice color) and sometimes I will include other vegetables I have on hand. Thanks for the great recipe.

    - Dale P. on March 1, 2012 Reply
  • I have never in my opinion made a beef stew that was a hit with the family. I will absolutely make this feel good recipe with the Le Creuset Oval French Oven if I win one in the sweepstakes! :)

    - Barbara on March 1, 2012 Reply
  • I love this recipe! It’s so easy to make and it’s perfect for the cold days in the winter. It certainly warms my tummy and my soul. I love the fact that, there are only a few ingredients and this dish turned so flavorful and hearthy. hm…I guess it would be perfect to cook in the Le Creuset Oval French Oven too. ;) Hope I can win one. Thanks for a chance to win.

    amy [at] utry [dot] it

    - Amy Tong on February 29, 2012 Reply
  • Thank you for the beef stew recipe, which is simple to make and tasty to eat. This dish is a keeper!

    - Susan Richards on February 17, 2012 Reply
  • Made this today and my house never smelled so good!!! My family ate it for dinner tonight and LOVED it–even my 2yr old and 5yr old gobbled it up! So easy to make-Thanx!!

    - Melissa on February 15, 2012 Reply
  • Added applewood smoked bacon for a refreshing smoky flavor. Overall solid recipe.

    - Nick on January 18, 2012 Reply
  • [...] I actually found this recipe doing a Google search and it showed up in the top few results.  The Beef Stew with Carrots & Potatoes recipe from the Once Upon a Chef blog leveled whatever recipes I have in cookbooks, stuffed in [...]

  • I have made this at least five times since it was posted last winter. For years I prepared Julia’s beef burgundy, but this is now my family’s favorite. Used fingerling potatoes this week; you can’t go wrong. Amazing flavor, the BEST beef stew recipe ever!!! Thanks, Jenn!!!

    - Liz on January 12, 2012 Reply
  • This makes me long for a heavy snowfall, but none yet here in L.A. Looks delicious+++++!

    Like the new website.

    - MickMil on January 12, 2012 Reply
  • Hi Jeannine, You can replace the wine with more beef stock. Hope that helps!

    - Jennifer on December 24, 2011 Reply
  • I can’t have alcohal in my food, what should i replace it with??

    - Jeannine on December 24, 2011 Reply
  • Just made this for tomorrow night but after one bite my wife and decided we needed to check this out right away!

    - M&M on December 17, 2011 Reply
  • When I asked my husband this week for dinner ideas, he suggested stew. “OH NO!” I thought…

    I found this recipe when browsing pinterest for ideas and decided to try it. This was THE BEST stew I have ever had, and I don’t even like stew! I will definitely pass this recipe on to friends.

    Thank you SO SO SO SO much for sharing and for changing the way I think about stew!

    - Ellen on October 20, 2011 Reply
  • We made this recipe yesterday and I am glad we did! Best stew we’ve ever had :) Thank you for sharing the recipe.

    - G046 on September 27, 2011 Reply
  • Made this couple days ago-easy to make and soooo delicious–very tender, and my husband just could not get enough. Great heated up the next day. Yummy-the best beef stew we have ever had-thanks for sharing!

    - Judy Claggett on March 24, 2011 Reply
  • Best beef stew EVER. You are the cooking goddess!I love this website. I am a registered dietitian and I find myself bringing up your website on my cellphone to show to friends, relatives, and clients.

    - Sheryl Rosenberg Thouin on February 20, 2011 Reply
  • This recipe looks delicious! I can’t wait to make this, but — I do not have a cast iron pot (or any large pot that can go into the oven). Do you have any suggestions on how to cook this solely on the stove, or do you believe that will change the flavor? Thanks!

    - Cynthia on February 14, 2011 Reply
    • Hi Cynthia, It is fine to simmer the stew on the stovetop. Just stir every so often so the bottom doesn’t stick and burn.

      - Jenn on March 31, 2013 Reply
  • I have officially thrown out all my other beef stew recipes in favor of this one! Absolutely dreamy, and so easy! Thanks!

    - Kim McCary on February 10, 2011 Reply
  • Hey Jenn- I made this Saturday- awesome! thank you!

    - Beth on February 8, 2011 Reply
  • This made my mouth water. Your version looks much simpler then Julia Childs!

    - leslie on February 8, 2011 Reply
  • Made this on Saturday to serve on Sunday. My son was crazy about it. Had two big bowls full and took some home with him. Definitely a hit. I brought some to work with me for lunch today! Thanks!

    - Judy on February 7, 2011 Reply
  • I can`t stop looking at this! It`s absolutely divine and I want to try this…

    Have a great time,
    Paula

    - My_Delicious on February 5, 2011 Reply
  • Gorgeous family! Thanks for sharing.

    - Regina on February 5, 2011 Reply
  • Well timed recipe, thanks. And your family is just gorgeous!!!

    - Mia on February 3, 2011 Reply
  • I love beef and I love this recipe…

    - peachkins on February 3, 2011 Reply

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