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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OMG…best Beef Stew recipe.
My husband loves beef stew and every fall asks me to make it for him, I do though never eat it. This recipe has changed that…I will make this over and over. I did add a bit more thyme and next time will add sautéed mushrooms as well.
Love your recipes.
🙏🏻 Susie
I’ve made this recipe a few times and never seem to have the wine for it (okay, maybe I preferred to drink it instead 😘) but I am always blown away with how tasty this is. Don’t bother trying anything other than this recipe if you want a good beef stew! True comfort food.
Do you think 1/2 beef chuck and 1/2 pork chuck would work here?
Hi Elena, I’d stick with all beef chuck for the best result – sorry!
Jennifer,
This was awesome. So flavorful. Is there a way to make the stew so there is more sauce? It is so good I just want more of it. Should we just increase the liquid? We made in the slow cooker(we have a small apartment and did not want to have the oven on for several hours) 3 hours on high for the beef and then added the carrots and potatoes for another 1.5
Your recipes are wonderful. You are my go to internet chef!
Hi Annie, so glad you enjoyed this! If you want to make more sauce, you could add 1 more cup of wine and 1 more cup of broth. It may make the stew a bit thin though so when you add the flour earlier in the recipe, I’d increase that to 1/3 cup. Hope that helps!
Thank you for taking the time to leave us this recipe! I am curious why there are 2 cups of water, in addition to 2 cups of beef broth and 2 cups of wine needed for the stew? Wondering if water dilutes some of the flavor? Never seen that before! Thanks!
Hi Tiffani, I don’t think the water dilutes the flavor at all and I developed this recipe so long ago that I’m not quite sure why I added the water but it was likely to add more liquid and help balance out the flavors. If you prefer, you can use 4 cups of broth instead of 2 cups broth and 2 cups water; just cut back on the salt a bit. Hope that helps!
This is the best beef stew I have ever tasted. There are only two of us, and we ate it for dinner three nights in a row; SO YUMMY. We added sauteed mushrooms and some frozen peas and carrots. This recipe is definitely a keeper!!
Thank you for sharing your recipes! The beef bourguignon and the biscuits turned out perfectly. I will definitely be making it again again.
Made this tonight. It was deeeelicious! So much flavour.
Have made this a few times, delicious and my hubby loves it ❤️
I am not a traditional cook since I always cut down salt and oil for health reason. I cook daily for my husband and myself. However, for special occasions, I like to be able to make some crowd pleasing dishes. I found the biggest challenge to be browning the meat. I use a stainless-steel Dutch oven and electric burner. No matter how much oil and how high the temperature I use, the meat always releases water, turning searing to boiling, unless I coat it with flour. But sauteing flour is not a good thing since the flour gets burned. I like your recipe because it does not brown the meat with flour. The question is, how to sear the meat instead of boiling it. Do you have any suggestion? Thank you in advance.
Hi Joan, do you brown the beef in three separate batches? (If you crowd the pan too much, the beef will steam instead of sear.) Also, do you pat the beef dry before seasoning with salt and pepper?
Hi Joan, I am an avid cook, so when I lived in an apartment with an electric stove I could not stand it, and bought a one-burner Japanese butane stove (Iwatani, rated for indoor use, 15,000 BTU) . It was a life-saver for me. Now I live in a rental cottage with a gas stove, but it’s bottom of the line, so I still use my Iwatani for things like searing meat (or chicken or shrimp). I can not recommend these little stoves enough. You can get the butane canisters at places like Home Depot, or even better, at Asian markets for less than $1.50 and they last a good while, depending on how much you use the stove. It comes with a case, so you can also use it for camping or cooking outside.