Beef Stew with Carrots & Potatoes
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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.
With over 4,000 5-star reviews, this classic French beef stew is the all-time most popular recipe on my website. It is the ultimate cold weather comfort food. Chunks 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 in the oven, the meat becomes meltingly tender and enveloped in a deeply flavorful sauce. It takes a few hours to make, but the recipe is mostly hands-off. Go ahead and make it a day or two ahead of time; the flavor improves the longer it sits.
This stew is part of my classic French recipe collection, which includes similar slow-cooking comfort food recipes, like coq au vin and braised short ribs, and impressive main courses, like steak au poivre or roast beef tenderloin with red wine sauce.
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 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.)
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
- Slow-Baked BBQ Short Ribs
- Onion-Braised Beef Brisket
- Chicken Cacciatore
- Guinness Lamb Stew with Vegetables
- Texas-Style Chili Con Carne
- Coq Au Vin
- Meatloaf
Video Tutorial
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.
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 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.
- Note: 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.
- Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 539
- Fat: 18g
- Saturated fat: 6g
- Carbohydrates: 32g
- Sugar: 8g
- Fiber: 4g
- Protein: 54g
- Sodium: 1189mg
- Cholesterol: 143mg
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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Delicious. Best stew yet. Followed the recipe and used cooking wine and of course worked just fine. I also used 4 cups of beef stock instead of the water/stock combination. Tastes great.
Could this be done up to the last hour, chilled or frozen, then added to a slow cooker with the fresh veggies on low for 4-6 hours?
I am trying to get good use out of my slow cooker this year!!
Hi Jill, I do think that would work, but it might be more trouble than it’s worth 🙂
This stew was excellent! I think it was the best stew I have ever made. Thank-you so much for sharing!
I made this tonight in my new Staub French oven( on sale from Henckels last week)
This was by far the best stew I’ve ever made! I usually brown bacon or salt pork which is traditional French but am happy not to have the added fat in your recipe. I also added sautéed mushrooms in butter and olive oil for extra richness. My husband and chief sampler can’t wait for dinner tomorrow night. Thanks.
I have not made this yet, but it looks delicious!
Do you have nutrition information for this recipe?
ie, serving size, calories, fat, sugar, carbs
Thanks,
Katrina
Hi Katrina, The nutritional data is posted underneath the recipe. Hope that helps!
This was very tasty. My only suggestion would be to check the veggies to make sure they are cooked. I added extra veggies so mine were aldente when we sat down to dinner. Never crossed my mind to check them.
I am allergic to the acid in tomatoes. Can I leave the tomato paste out of the beef stew? Often I use puree of roasted red peppers in lieu if tomst I esn and if needed could u add it here.
Hi Marcia, I think the roasted red pepper purée would work well as a substitute.
Just made it for my family tonight. Delicious! The aroma that filled the house while it was cooking was amazing. I did add frozen peas along with the potatoes and carrots the last hour. It’s a keeper receipe!!
I love your beef stew recipe. Does it make any difference in the results if the stew is simmered on the cook tip rather than in the oven? Thank you.
Hi Joyce, Either way is fine but if you make it on the stovetop, give it a stir from time to time so the bottom doesn’t burn.
I made this stew last night. I cannot tell you the aroma that filled my kitchen as it was in the oven. It was heavenly I made this recipe based on the wonderful reviews it received. The recipe was very easy to follow and fun to cook. I was able to use an antique dutch oven my mom gave me for the first time adding to the happy feeling I cannot wait for lunch today!
I know you’ve heard it thousands of times, but, I love this recipe! I have made it several times over the past couple years, including yesterday. So good! Thanks, Jenn.
This is the best stew I have every had! I will definitely be making it again!!
Stumbled onto this recipe while looking for a new stew to try. All I can say is this. Not only was easy to make, it was full of flavor and was a perfect fill for a first of many cold winter nights. I recommend this recipe to all. Bravo!
what kind of wine did you use?
Hi Carmen, I believe it was Merlot but any dry red is fine.
I plan on making this Wednesday to serve Thursday. I also want to serve it Saturday. Should I do two separate batches, or would it still be good to serve 3 days later?
Hi Carolyn, Beef stew keeps well in the fridge for 3-4 days, so you should be fine to do one batch.
This recipe is excellent, I made it last night and it tastes amazing, the only reservation I have is its consistentcy is more like a soup rather than a stew.
Suggestions welcome for doing this in crock pot? (My ovens are going to be busy
Today doing many of your cookie recipes!)
Hi Louise, You can make it on the stovetop; just keep it on low and stir every so often. You could also do it in a crockpot but you’d still need to sear the meat on the stovetop first.
This recipe was a hit in my house. Rich, flavorful and truly hit the spot after searching high and low for a good winter meal. We are all tuckered out watching a movie in the living room with full bellies. Five stars from us!
This recipe sounds delicious. I would love to try it. However, is there anything I can use to substitute the wine, or eliminate from the recipe? Thank-you kindly for sharing!
Hi Aminah, You could replace the wine with more beef stock or try unsweetened pomegranate juice.
This stew is DELICIOUS!! I made it as printed with the addition of two stalks of celery. I served it to company and they raved about it. The leftovers today were wonderful. Thank you!
Made the beef stew with carrots and potatoes yesterday and it was delish. Can’t wait for lunch time to have left over!
Amazing. I cooked this using a pound and a half of Chuck meat (as that is all I had) and scaled down the liquids a little but otherwise followed the recipe exactly as written. I am eating this as I write and it is a big hit with my family. Absolutely delicious.
Delish! Made as directed but added3 stalks celery and 1.25 lbs meat. Love this recipe!
Hi. My husband likes more of a red sauce than a brown one. Can I add tomato sauce to this recipe? If so, what should I eliminate?
Thank you.
Hi Rosemary, I would eliminate some of the wine if you want to add some tomato sauce.
hi
could i make this in a crockpot?
thank u so much!
Hi Smita, Yes but you’ll still need to sear the meat on the stovetop first.
thanks Jenn! how long would you cook for in crockpot? 8 hrs on low?
assuming same quantities as your recipe.
I’d sear meat on stove first and then do all other steps directly in crockpot.
thanks again for your help!
Hi Smita, I don’t have a lot of experience with slow cookers but that sounds about right.
I made it in slow cooker yesterday, it was the best beef stew i ever had. I followed recipe except 1 mixed 1/4 cup flour in 1/4 cup of water and added it 30 min before end time. Fantastic. Thank you
What kind of pot do you recommend using? I imagine it has to be suitable for stovetop and oven – what do you recommend? Can a crockpot pot go on the stove? If not, could you use a crockpot at the end instead of tranferring to the oven? Thanks!
Hi Tasha, I recommend a Dutch oven or oven-safe stainless steel pot.
Can I forgo the oven and cook on the stove top?
Hi Charlie, Yes, that’s absolutely fine; just stir every so often.
Thank you for a great recipe. I always question what I should serve my guests who arrive from out of town the day before a big holiday like Thanksgiving. This year I chose your beef stew recipe. I prepared the recipe exactly as written using a Malbec wine. For the first time ever I cut up the beef chuck myself instead of using pre-cut beef. It was easy to do, and I will do so from now on. Every one enjoyed the meal. My favorite part is that it was a long cooking, one pot meal. The beef was tender and flavorful. I cooked it in the morning and reheated it on the stove at dinner time. I love that I can always trust your recipes!
LOVE, LOVE, LOVE! Definite 5 star dish! I have made this on two occasions and the dish was a BIG HIT! My husband said that this was one of the best dishes I ever made for him and my parents thought it was absolutely delicious. It is time consuming…but 100% worth it. I happened upon your website because I was looking for a beef stew recipe. Your beef stew recipe caught my eye because it did no have a zillion ingredients and I loved your “snow day” blog. Gave me a a really warm feelin. Plus the picture of the stew sold me!
I started with this recipe and I have since tried the peruvian chicken, shrimp tacos, orange cranberry loaf..all were big hits. I am fairly new to cooking and I find your recipes easy to follow and love the step by step pictures. I look forward to getting your emails and to trying more recipes. You are my go to recipe website. Thanks for making it easy and delicious!
Thank you, Lisa. So glad you are enjoying the recipes!
We don’t drink alcohol, what can you replace wine with?
Hi Teresa, Just use more beef broth; should be fine.
I also find that using Worcestershire sauce replaces wine in flavour quite well. I also make dumplings from scratch with this. This is definitely the best beef stew recipe I’ve ever made.
This is a really good recipe. The broth is fantastic. I might add more potatoes and carrots next time, or cook them on the side, because you don’t want to waste a drop! Thanks for this! (Oh, and it’s relatively easy to make).
Hey, I found out I have some spare saffron in the fridge, do you think it’s appropriate to add to the stew or will it be too overpowering?
Hi Dion, I wouldn’t add saffron to this stew. It would be better in lighter fish or chicken dish, like bouillabaise or paella.
I have never had good luck with making stew, until now! Just served this with my teen-age kids and hubby LOVING IT! A few things I did differently, I used fresh thyme and rosemary and added a pound of cubed butternut squash. Served over rice. I think the biggest difference is the type of meat to use. I made sure I bought the recommended chuck roast – HUGE HIT in my household. Thanks so much Jenn!
Thank you for sharing this delicious recipe! I’ve just finished preparing it and am waiting for the vegetables to cook now.
It came out wonderfully. Just wanted to say thanks.
This is in the oven as we speak and it smells AMAZING. I’m not a big stew person, but my husband has asked three times what we’re having for dinner and looks more pleased each time. Looking forward to the first bite!
The best beef stew I have ever made, or have ever tasted. It is worth the time and effort. Thank you.
Hi Jen,
This is the best beef stew recipe ever!!! Thank you. I’m a BIG fan of yours now.
Lucy
I made this the first time a couple of months ago, and my husband has been begging for it since. I had a rare full day at home today dealing with repairmen, so I am taking the time to make it again. I can’t tell you how good this is..so very comforting on a cool day. And this kind of cooking just makes my soul happy. One note..it says this recipe serves six, but that is only true if 5 of them are my husband 😀
Hi Jen !
I replaced the wine with beef stock, added a bit more pepper , and it turned out amazing! Thanks!
In what type of dish do I put it in the oven? Or it doesn’t matter.
Can’t wait to make it. Sound yummy..
Thanks!
Hi Carmen, I would use a Dutch oven or large oven-proof soup pot with a lid.
hi trying this recipe for the first time and using a subtle red blend a tad sweet but reasonably dry was wondering if the sweetness of the wine will throw the flavor off
Hi Chris, No worries, I think a red blend will be perfect. I have used many different varietals for this recipe and it always turns out 🙂
Jenn, have you noticed that some other source is using your review section to comment on something other than your recipe?
Your beef stew reviews have those unrelated comments.
Thanks so much for letting me know about the spam, Karen; I went in and removed those comments.
I made this Beef Stew for my family today and it was absolutely delicious. No fancy ingredients; just honest-to-goodness comfort. Thank you, Jenn!
What’s not to like about stew?
I tried this recipe as it is, with the addition of turnips just to get a rise out my family. (We don’t eat a lot of turnips, but hey, it went well!)
Use real roast that you cube yourself – – I agree that’s the key to tender chunks of meat….that and low and slow long cooking. I expect, this would work well in a croc pot, (after searing/browning the meat initially) but I’ve not tried it yet.
Funny note – I’m not much of a wine-o. Grabbed random red wine of the shelf—-turns out I grabbed a Christmas-y spiced wine—cinnamon, the whole bit. I didn’t taste it before using. . ., but took a glug after it was in the oven. “Oh well! It’s in there now!”
So, it turned out a little sweet, but still great technique and easy recipe to follow. I’ll continue to add the veggies in last hour so they don’t go to mush.
This beef stew recipe has become my favorite. I made it for a freezer meal exchange and it received top reviews.
I cut the beef into small chunks and realized after baking, that I should have made them larger. They fell apart. It certainly didn’t change the flavor, just the appearance. This is a recipe fit for company served with noodles and pop overs.
Aside from browning the beef (which is the only time consuming part) this is simple to make. The directions (esp. an explanation on choosing the right meat) and pictures are extremely helpful! My sister tasted this recipe and said it was “restaurant quality” stew. A five star restaurant, that is.
I made this a couple months ago and came back today to add ingredients to my shopping list. This stew was perfect seasoned and had a good balance of sauce to vegetables and meat. I’m looking forward to more of it later this week! Thanks, Jenn, for the great recipe.
I made it today and it turned out so delicious. Thank you for sharing your knowledge with the rest of the world.
I did replace the balsamic vinegar with worcestershire sauce as I had no vinegar in the pantry but it still tasted gold.
I will definitely be checking more of your dishes out when I cook.
Hi,
Can i cook this in a pressure cooker?and is it okay if i leave out the balsamic vinegar?or what’s the substitute for that.
If I want to add mushrooms,when should I put it?
Thanks. Looking forward to make this
Hi Aileen, Yes it’s fine to use a pressure cooker; just be sure to sear the meat first as the recipe indicates. It’s fine to leave out the balsamic and I’d sauté the mushrooms separately and add them at the very end.
This is the tastiest stew in the world! i found it through “yummly” and am so glad I did.
We skipped the wine as we never seem to have around when we make this, but replaced it with more beef stock and water, also just keep it on the hob simmering rather than putting it in the oven.
It tastes amazing! Worth the many hour wait!
Will be trying your other recipes soon 🙂
Thank you so much for sharing!