Beef Stew Recipe with Carrots & Potatoes
This post may contain affiliate links. Read my full disclosure policy.
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
You May Also Like
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.
Pair with
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I want to have this for dinner during a weekday but do as much cooking as possible over the weekend. Where is a good point to stop, cool it off and put into the fridge? After 2 hours in the oven? I love this recipe.
Hi Olga, I’d actually recommend fully cooking it and putting it in the fridge. It’s even better a day or two after it’s made. Hope you enjoy!
This was very good. Only had the trimmings from a beef tenderloin and had to half the recipe. Will make it again and make sure to enjoy the left overs. Layers of great flavours.
Hello, This looks delicious!! However, potatoes really twist up my stomach – would rutabaga work as a replacement? Also, I do not have a dutch oven, how long would this cook in a slow cooker? blessings, Kim
Hi Kim, Sure, rutabaga should work here. And this should work in a slow cooker. 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 rutabagga in with the meat– you don’t need to wait). Enjoy!
This was absolutely fantastic! At first, I thought 2 cups of wine would be too much, but I did it anyway after checking the other reviews. It was so delicious! I did add 6 oz. chopped bacon (sauteed it till the fat was rendered, then added the onions and garlic), and used two big sprigs of fresh thyme instead of the dried stuff, and 3 bay leaves instead of one. Braising in the oven turned out a much better product than doing it on the stovetop or slow-cooker. The beef was so tender, and the vegetables turned out perfectly. Thank you for this amazing recipe!
Great, easy to follow recipe and tastes awesome. For some reason after 3 hours the liquid did not reduce much at all and had a very watery consistency. I added 2 tablespoons of cornstarch and mixed it well while heating on the stovetop for another 30 minutes. The stirring unfortunately broke the meat down a little more than I would have liked so I think next time I will try adding cornstarch from the beginning. Still very tasty and will definitely try again.
I think for it to reduce, the lid should be removed, but the recipe said to leave it covered which confused me.
Hi Daniel, If I haven’t made it more clear, it is a good idea to remove the lid to help it reduce more quickly. 🙂
I have made this numerous times and it is so so good! Leftovers are even better somehow. A+
I have made this before and it is amazing!!! My oven is waiting for a part and I’m ready to make this again can I cook this in my cast iron pot on the stove low heat and hopefully get the same results as oven? I will cook slowly so meat can get very tender! Thanks
Glad you like it! And, yes, that will work. Just give it a stir periodically so it doesn’t scorch on the bottom.
The best, ever! Although it is time consuming to prepare, it is simple, the ingredients are fresh, clean, and beautifully visible, and that gravy… wow! It’s so good that it has become a part of our weekly rotation. I bake up some fresh rolls to go with it, and we have a very yummy dinner! I used chuck that I cubed myself the first time, but now I just use the pre-cut stew meat from the butcher, and after all the braising, the meat is extremely tender. I think this recipe would work great for tougher types of meat too, since the “slow cooking” part of it, allows the meat to naturally tenderize. Thanks for sharing your recipe with us!
I have made this recipe many times and love it. My step son is coming to visit next week and has requested pot roast. I plan on making this but wonder if you would change anything if I were to leave the Chuck roast whole?
Hi Robin, glad you like it! The steps leading up to the meat going in the oven should be the same but it may take a bit longer to cook. I’d start checking it at 3 hours but it may take up to 4. Please LMK how it turns out!
Time consuming but well worth it.
The only thing I did was used homemade Portuguese wine.
Gonna make it again this weekend.
My 2 year old grandson is a picky eater and he couldn’t get enough.
Again TY for the recipe .