Beef Stew Recipe with Carrots & Potatoes
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This classic French beef stew is the ultimate comfort food. Slow-cooked in a wine-based broth, the meat becomes meltingly tender and enveloped in a richly flavored 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.
This beef stew recipe is largely hands-off and even better when made a day or two ahead. It also freezes beautifully. Serve it with artisan bread or popovers to soak up the rich sauce, or ladle it over egg noodles, mashed potatoes, or creamy polenta for an extra-hearty meal.
“SERIOUSLY EPIC! Hands down, the best beef stew recipe I have ever made.”
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.
- 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.
- Tomato paste and balsamic vinegar: Tomato paste enriches and thickens the stew, while balsamic vinegar adds acidity and depth to balance the richness.
- All-purpose flour: 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, thyme, and parsley: Classic herbs that infuse earthy flavor during cooking and add brightness at the end.
- Carrots and white boiling potatoes (baby Yukons): Add natural sweetness, texture, and hearty substance as they soak up the broth.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Trim the meat. 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 keep the beef tender while it cooks.
Step 2: Season. Next, sprinkle the meat generously with salt and pepper.
Step 3: Sear the beef. 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.)
Step 4: Add the aromatics, vinegar, and tomato paste. 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.
Step 5: Return the beef to the pot and add flour. Stir for 1 to 2 minutes, or until the flour is dissolved.
Step 6: Add the cooking liquid and seasoning. 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.)
Step 7: Mix in the veggies. At this point, remove the pot from the oven and add the carrots and potatoes.
Step 8: Finish cooking. Return the stew to the oven and cook for one hour, until the meat and veggies are tender and the broth has thickened.
Pro Tips
The stew should thicken nicely by the end of cooking, but if you’d like to thicken it further, simply mash 2 tablespoons each softened butter and flour into a paste. Bring the stew to a simmer on the stovetop, then stir in small amounts of the paste, letting it dissolve and thicken the sauce before adding more.
Want to make the stew in a crockpot? Sear the meat and cook the onions and garlic as instructed. Then transfer everything to the slow cooker with the carrots, potatoes, water, wine, and broth; cook for 4 to 5 hours.
Video Tutorial
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Beef Stew
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 (165°C) 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.
Notes
- 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.
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Nutrition Information
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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Wow.
I rarely eat meat anymore. My diet is about 85% plant based. My wife maintains a vegetarian / vegan diet so meat is rarely purchased on grocery day. I still love a nice cut of beef on the grill, but only have it 5 or 6 times a year.
I have fond memories of my mother’s beef stew when I was a growing boy in a family of 6, but even through my college years, I never tried making a hearty winter stew.
I’m so glad I came across this recipe. It is so rich in flavor – definitely better to eat on day two to allow the flavor to develop and the broth to thicken. Browning the seasoned beef is a really important step – in small batches as the recipe describes.
I used well-marbled boneless short rib. Once the cooking is complete, the meat falls apart. Be sure to use decent red wine. I used a Zinfandel from Washington State which added depth to the flavor.
My kids loved it. The perfect comfort food for a cold, damp winter night.
Fantastic!
I made this recipe exactly for our family game night. It was totally awesome. My family LOVED it. They said I’m a good cook but this took it to the next level. THANKS for sharing your wonderful recipes. Will definitely be making more!
I love this recipe! I have changed slightly by using a balsamic glaze instead of balsamic vinegar for more intense sweetness. I also cut the wine in half. This is my go-to stew recipe.
I want to make this to freeze for a later meal for the hubby and kids. So would I just make it and let it cool and freeze? Just reheat on stove? Probably a silly question.
Yes and yes (and not silly questions)! 🙂
You have to plan ahead for this one though well worth it! We omitted the potatoes so the leftovers are freezable and added large button mushrooms with the carrots the last hour. Served over Pappardelle pasta. Excellent!
This has become my go to recipe for beef stew. It comes out perfect every time. Be sure to brown the meat really well and build up a good fond on the bottom of the Dutch Oven. It is key to the flavor. My only change is using herbes de Provence instead of dry thyme. I always make it a day ahead so I can remove the fat from the gravy and I add a heaping cup of frozen peas when I reheat it. Serve with warm, crusty bread and it is a wonderful, comforting meal.
Oh perfect ideas Steve. My favourite beef soup recipe has herbs de Provence and everyone here loves it so I will also do that swap. The peas idea will go over well here also. I always leave potatoes out of my beef soup and serve with baked potatoes for those who like them.
I have been eyeing this stew recipe for quite some time and finally decided to make it on a chilly Sunday. This is quite simply comfort food perfection! Amazing… this may be one of the most delicious things I have ever prepared! My husband is a rice man and he does not care for cooked carrots; however, he couldn’t stop complimenting me on how delicious the stew truly was. He is recovering from an emergency surgery and it is the first meal he has eaten and a meal he will never forget. Thank you 100 x Jen!
So glad you enjoyed it (and I hope your husband makes a speedy recovery)!
can this be started on the stove and finished in a slow cooker? I want to make it but have to be out most of the day and don’t want to leave the oven on while we are out.
Sure, Keely – 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!
Not one to cook by the letter of a recipe… never for beef stew, but I did with this. Currently it is in the oven. I have become much more creative with cooking as I have expanded my Le Creuset collection. I used to laugh at my dad for having all of those heavy pans… and now I know why! Getting ready to put the carrots and potatoes in and my house smells so good!! So far I love this recipe… dying to eat it. I am pre-reviewing with 5 stars and will adjust if need be, however I have a hunch I won’t! Just wish I had made a loaf of bread!
I have to say that this beef stew recipe is the best I’ve found yet. I can finally stop looking for a recipe that beats my Moms stew (which was brilliant however I could never get the same results since she cooked as I usually do and never did follow a recipe). Hallelujah I’ve found a recipe that trumps!!
Thank you so very much for sharing 😊!
🙂
I made this recipe exactly as listed and it is the BEST beef stew I’ve ever made. This will be the recipe I’ll use moving forward. Nice one!