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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I am so looking forward to making this today. It’s just my husband and me and I have only a 3qt Dutch oven. Any issues with halving the recipe, cutting everything (including liquid) straight down the middle ? Would cook time stay the same? Thank you!
Hi Christine, it’s fine to cut the recipe in half and the cooking time should stay the same. Hope you both enjoy!
Hi Jenn – it was sublime! I did just cut everything in half except the liquid because I figured the more to mop up with so did a total of 4 cups of liquid (beef stock/water/red wine). It was fantastic! Thanks. 🙂
Glad it came out well — thanks for reporting back!
I’m usually looking for shortcuts in the kitchen but this was so worth the wait! This is my new “go to” recipe for beef stew.
Have you tried this in the slow cooker?
Hi Mary, I haven’t personally made it in a slow cooker, but a number of readers have. 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). Enjoy!
Made this today and it was fantastic! I completely missed the 2 cups of water (!) but added a splash more wine and broth when I put the carrots and potatoes in. The broth was so rich and delicious I will skip the water next time. This recipe is a keeper!
I was skeptical about adding six cups of liquid to this but it came out delicious! I used a 5 quart Dutch oven and it was the perfect size. I doubled the potatoes and used four extra large carrots but it still came out great with plenty of sauce. I also used the generic “stew meat” and it was fall apart tender. We got eight hearty servings from the recipe and ate it with crusty dinner rolls. Thanks for a keeper recipe!
Just made this and it is fantastic. We did not add the 2 cups of water since we like our stew thick.
Hi Jenn
I made this recipe for Friday night dinner and everyone gave it five stars :-). I have made this numerous times in the past with different cuts of meat. I live in Israel and we don’t have chuck so I have been using a shoulder roast. Do you have any other recommendations on the cut of meat to use?
Thanks!
Hi Roze, Chuck is actually cut from the shoulder so it sounds like you’re using the best cut. Glad you all enjoyed it!
I want beef stew tonight! But I only have beef filet on hand…I don’t have my car today so can’t go to the store…can I use beef filet?
I wouldn’t recommend it, Rhonda, as it won’t get as tender. I’d wait until you have chuck to make this — sorry!
Thanks Jenn…I appreciate your reply and recipe, I will be making it soon, looks like a great dish!
After trying numerous beef stew recipes I’ll look no further. This is by far the most flavorful. I’ve now made this 5 or 6 times and tinkered around with different cuts of beef… although the chuck roast is delicious and tender it’s sooo expensive here in NYC. I tried rump roast today, it was tender and flavorful and a fraction of the price. All measurements in the recipe are spot on. This is so delicious and def better than even Julia’s Beef bourguignon!
Making it for my family’s evening meal, rather looking forward to it.
My tip is … add a little bit of dark chocolate mmmmmmm!!
Can you use red cooking wine instead of wine
Hi Marsha, I wouldn’t recommend using cooking wine here. Cooking wine has additives and preservatives that add sodium and other flavors to it so is not a great substitute for the “real thing.” Sorry!
Hi! I really want to try this out but wine is very expensive in our place. I read you said we can substitute the wine for more beef broth, is it 2 cups of broth more to replace 2 cups of wine?
Yes, Crisha, you’d replace the 2 cups of wine with 2 additional cups of beef broth. Hope you enjoy!
Something is wrong with this recipe and all the positive reviews. A watery mess and little flavor. I used a great French wine and followed the instructions exactly using a Le Creuset Dutch oven. What a huge disappointment.
Learn to cook. This recipe is fabulous
Ooooh….someone is getting awful feisty!!!
Fabulous recipe…
Hi Joel, this is a really good recipe – maybe give it another try
If you’re seeing you’re the odd man out amongst the multitude of positive reviews–perhaps you should see what you may have done wrong.
I also found this recipe to be terrible. Followed as written. Ended up scooping out the meat and throwing the rest away.
I would give it another shot. I have made this recipe for a few years now and it’s excellent!