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.

This classic French beef stew, otherwise known as Beef Bourguignon, is the ultimate comfort food. Chunks of well-marbled beef are seared in olive oil  and then gently 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.

It takes some time to make but I promise it’s well worth the effort. Aside from being delicious — it is my all-time most popular recipe — 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.

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 large soup 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

• Easy Slow-Baked Boneless BBQ Short Ribs
• Onion-Braised Beef Brisket
• Guinness Lamb Stew with Vegetables
• Texas Beef Chili (Chili Con Carne)
• Coq Au Vin
• Beef Tzimmes