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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I’ve made this a few times. It’s a seriously awesome stew. 🍷🤤
Just follow the measurements exactly and you simply can’t go wrong. The hardest part – and the MOST important step of the process – is to make absolutely sure you get a golden crust on the beef – don’t crowd the pot or the beef will steam. You want to trap the flavors in there before it goes into the liquids. It’s equally important to not panic when you think that it’s starting to “burn”. That char is absolutely crucial in giving the base the depth of flavor it ends with. Just use a bit of stock or water and make sure you scrape the bottom clean. It all dissolves in the braising process, anyway.
The oil can get a bit hot and spluttery but that’s the challenge of being good with this recipe. Do the beef in batches on a medium heat and you’re on your way. 😉👌🏻
I’ve tried this with a few different wines and found that Merlot and Cab-Sav balance out the acidity of the dish best. You don’t need anything expensive.
Feel free to add green/red beans, corn, mushrooms or peas at the end (about 20 minutes out before finishing up) – totally up to you and it adds to the color too. You can’t go wrong packing these goodies in at the end. 👍🏻
This stew is like my ragu recipes which take up to six hours to finesse. You need to spend time making this right but when you do, it’s demolition time. Break out the rest of the red you used and grab a fresh baguette to mop up the sauces. Simply as good as home-cooked food can possibly get. 🤤
The best part is that it keeps for a few days meaning if you get peckish late at night like I usually do, you’ll have a gorgeous snack waiting and that added time in letting the flavors meld only adds to the delicious experience.
Fantastic!
Absolutely delicious! Made this today and definitely gonna make it again – the whole family liked it. A great option to our Austrian “Gulasch” 🙂
Want to try this recipe in the slow cooker. Would the liquid ingredients need to be adjusted?
I think you can keep the amount of liquid the same. Hope you enjoy!
This is by far the best beef stew I have ever had! The flavor is absolutely amazing. I will use this recipe for years to come. Thank you!
This made my holiday weekend! Wonderful recipe. Take the time to buy the meat and cut yourself. I’ve used stew meat and it was not nearly as good. Thank you for the amazing recipe.
Do you think I would ruin the stew if I added green beans along with the carrots and potatoes… would it be better to just cook the beans on the side? Would love to keep it to the one pot but not at the risk of ruining the whole thing. Thanks!
Hi Suzanne, I think green beans are a fine addition to the stew. When you add them depends upon whether they are fresh or frozen. If they are fresh, I’d add them during the last 30 minutes or so of cooking and if they are frozen, I’d add them during the last 10 minutes of cooking time. Hope that helps and that you enjoy!
Thanks so much! The stew was absolutely delicious 🙂
And sorry, I have another question. If I were to triple the recipe, could I use a regular roasting pan for braising? I know it would be a very thin pan compared to my cast iron dutch oven but I can’t think of anything else that would be big enough and fit into my oven… and the stew does cook at a fairly low temperature. If you don’t think a roasting pan would be a good option, I would welcome any suggestions. Thanks again.
Hi Suzanne, glad you enjoyed it! I wouldn’t recommend a roasting pan and as I’m concerned that the broth wouldn’t be deep enough in something that large. If you have a pot large enough to triple the recipe, you can cook the stew completely on the stove over low heat. Just give it a stir periodically so it doesn’t scorch on the bottom. Hope that helps!
OK, I’ll be honest. When I googled “recipe beef stew,” I chose this one because I own a dutch oven pot the exact shade of blue (which I love) as the one pictured in the step-by-step photos. I followed the recipe/instructions exactly with one exception: I didn’t have wine so I substituted apple juice instead. Seriously, this is the best stew I have ever tasted and my family raved about it. The beef was amazingly tender, the gravy was thick and flavorful, and the vegetables were cooked perfectly. I felt just like Amy Adams in Julie & Julia, waiting for Meryl Streep to show up to taste my masterpiece. As soon as dinner was over, I headed back to onceuponachef.com to find another recipe to try. Thank you for making me look so good!
This is the second time making this delicious stew, and it definitely isn’t the last. My husband is also a classical French trained chef, and this recipe has his complete approval. I love your recipes and how easy they are to bring to the table.
Made this before Christmas so we’d have something easy to eat while prepping for Christmas dinner. It was soo good, we made it for our New Years meal as well! I’m not a fan of extra sugar so I cut that out, the carrots are enough. Also being from New Mexico I had to add some green chile to this to give it a little kick. Highly recommend some green chile, cayenne, or serrano. Adds that “je ne sais quois” that takes it to the next level.
Great recipe. If add frozen peas, what size bag of peas? Same question for mushrooms – how much? And type?
Hi RH, I’d probably just add a cup or two of frozen peas. For the mushrooms, also think a cup or two would be a good amount and I think sliced button mushrooms would be a good choice. (I’d saute the mushrooms first and then add them right at the end just to warm them up.) Hope you enjoy!
Amazing stew!! Whenever I make stew I feel so disappointed. This recipe was delicious- I am definitely making it again.
Awesome!
Made it yesterday after a friend sent me the link to recipe. Very close to flavor profile of stew my father made when I was a kid 50 years ago. DELICIOUS! Happy New Year!
Dennis
Jenn, I love your recipes! I have a set of 11yo quads and your recipes are often my go-to dinners. They always turn out, they’re high quality recipes, fancy enough for company and family-friendly enough to be eaten by kids.
This recipe is delicious. Can you tell me if it matters if I smashed the garlic or if I use a garlic press for the garlic? Is there a difference between crushing with a knife vs using a garlic press? Thank you!
So glad you enjoy the recipes, Anne! I prefer to use smashed cloves for this recipe. Smashing the cloves gives you big chunks of garlic, which won’t burn when cooked with the onions, etc. for a full 7 minutes before adding the liquid (minced garlic would likely burn). If it’s easier, you can just cut each clove into 3 or so pieces.
Hi! I’m serving a larger crowd for New Year’s Eve and I am making this! Any tips to double it, or is it as simple as multiplying everything by 2?
Hi Erin, It is a simple as just doubling all the ingredients. You’ll need a big enough pot to fit everything. If you’re not able to fit that into your oven, you can cook it completely on the stove. Just give it a stir periodically so it doesn’t scorch on the bottom. Hope that helps and that everyone enjoys!
I made this today and I’m very disappointed because I halved the recipe but still cooked it for two hours: the meat came out dry and scorched. I was able to retrieve it and now it’s in the oven (in another dish) with the vegetables and an improvised liquid combo. Should I have only cooked it for half the time if I was using half the ingredients?
Hi Sarah, Sorry to hear you had a problem with this! The cook time should’ve remained the same, but I would’ve used a smaller pot (if there’s too much surface area in the pot, it can cause the contents to scorch on the bottom.
Can I use 2 cups of diet cranberry juice instead of red wine?
Hi Deborah, I’d recommend replacing the wine with additional beef broth instead. Hope you enjoy!
I literally cannot take how good this recipe is. It is 2nd to none. I added 4C of beef stock and deleted the water but besides that, followed exactly. Absolutely amazing. I have the biscuits in the oven now. They were really fun to make 🙂
Just made this today. Wow best beef stew ever! So worth the time to prepare as recipe calls. I added thawed peas at the last few minutes. Definitely will make this again.
Awsome recipe. I consider myself a pretty good cook and this recipe blew my family away. I’ve made this around 5 times now and its a keeper thanks for the recipe and happy new year!!!
I made this fabulous recipe several days in advance of my company, can it sit in the fridge for 3 days or should I freeze and thaw? Thanks.
Hi Jennifer, 3 days should be fine but I wouldn’t push it any more than that. Hope everyone enjoys!
This was delicious! My husband who is the usual chef even complimented me. I used 1 cup of wine b/c I wanted to drink the rest 😆. But it was just a thicker broth. I could have added an extra cup of broth to make up for it. Perfect for a cold winter day.
Hi Jenn,
I have made this stew twice and love it. I would like to use this recipe as the filling for a beef pot pie. Do you think that would work? What would you recommend to thicken it up a bit?
Hi Jenee, I think that sounds delicious! To thicken it, near the very end of cooking time, you can make a paste with 1 tablespoon soft butter and 1 tablespoon flour; whisk it in and bring the stew to a simmer and it should thicken up. Another option — after removing it from the oven, you can put it on the stove at a gentle boil and simmer, uncovered, until the broth is thickened to your liking. Please LMK how it turns out if you try it as a pot pie!
Delicious recipe. I only have one small suggestion: after searing the meat, likely that the oil is burned (especially if using olive oil; I used safflower). Dump it out and start with a little fresh oil before putting the onions in.
Also, adding more carrots next time; they were so sweet and yummy.
Jenn – Me again. Can’t help it. I’m working from home today and before my husband left – I asked him what he’d like for dinner. He said: The beef stew left over from last night. This from a man who I have to force to eat leftovers. Hahahaha!!! OMGosh: Thanks a 2nd time for this great meal and for saving me from cooking tonight. Win-win! Your ratatouille will be next.
Jenn – Thank you!!!
My husband said – twice – Very Good! I have to limit the amount of salt for his diet … so when I served it, I asked if he’d like horseradish as well. For us – that was a fantastic addition. Loved every bite. I now have leftovers for a few meals as I made it just for the two of us. Merry Merry; Happy Happy. Thank you. Joan in Philly.
I AM NOT A STEW LOVER, BUT THIS WAS DELICIOUS. FOLLOWED THE RECIPE AND IT CAME OUT GREAT!
This beef stew is a WINNER. I am still experimenting with an alcohol-free version. I used a cup of unsweetened Concord grape juice plus a cup of white cooking wine and it was a bit on the sweet side. I have also tried using more beef broth and balsamic vinegar and it’s ALMOST there. Additionally, I find that no matter how much fat I cut off of the beef, there is too much oil on the top so I make it a day ahead and then scrape off the fat the next day, which gets rid of the problem instead of trying to soak it up the same day with a paper towel or skimming with a spoon. This one is my go-to beef stew recipe.
All I can say is…thank you. ❤️
Phenomenal! I made it exactly as stated. And it is delicious! For those who found the gravy somewhat thin, make sure you measure everything. It had the perfect amount of liquid for 3 lbs of beef. I will never make any other recipe for beef stew ever again❣️
Can I double this recipe? I am making this for Christmas Eve. If I double the meat do I double the liquid? Will it affect cooking time? About how many people will this serve? Can’t wait to try it! I’ve never found a beef stew that produced tender meat. Hoping this is the one!
Hi Tera, It’s fine to double the recipe but you will need a large pot – and I would double everything. It will take a bit longer to cook. It’s hard to say exactly how much longer but you’ll know it’s done when the meat is tender and the sauce is thickened. If you double the recipe, it will serve 12.
Hoping to make this without another trip to the store, but I don’t have red wine… could I use white wine instead?
Hi Rachel, Technically white wine will work here but it will taste a bit different and be a little lighter in color. You can also replace the wine with additional beef broth. Either way, it will still taste great!
Hi Jenn, if I’m cooking for 8, how do I adjust the ingredients?
P.S. I really love this recipe!
Hi Sheryl, for six, I make 1.5 times the recipe. Just make sure you have a pot large enough to fit everything. Hope everyone enjoys!
Can I add beets and double the carrots? If I do, should I up the salt or seasonings?
Hi Tee, I don’t think beets would be a great addition to the stew but it’s fine to double the carrots without any other modifications. Hope you enjoy!
Hi,
Can this be made in the slow cooker instead and how long would you put in on for?
Obviously the first browning off bits to be done on the stove but meaning the remainder? Thanks
Hi Julia, Yes, after you do the first few steps on the stove, 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!
This is a fantastic recipe!! Thank you so much. It came out perfectly. I used way more onion and some shallots, which was nice. I also used a bit less water because I didn’t want it to be watery, but then when it was time to add the potatoes and carrots, I added a bit more. I also added more carrots and potatoes than called for. And I used rice flour so it was gluten free. But the gravy was thick and flavorful, the meat so tender. I’m so grateful for this recipe – it’s easy, straightforward and really delicious. I’ve bookmarked it!
Hi! Thank you for mentioning you used GF flour! I’ve been looking for a winning BB recipe for ages that is GF. Which flour brand do you use?
Thank you!
I used Cup4Cup and generally use it for everything.
If I want to make this two days ahead, will it be okay in the fridge for that long before reheating it, or should I freeze it for a day? Thanks!
Hi Stephanie, that will be fine. Enjoy!
Making this for Christmas Eve and you mention this tastes better the next day- If you make it a day ahead, how long will it take to reheat at 350? Thank you!
Hi Josie, Instead of using the oven, I’d probably just reheat it on the stovetop until heated through. (It’s easier to check it that way.) Enjoy!
Delicious!!! I made this in my instant pot for 45 min. I did this pretty much as is, but I refuse to add water. I’m glad I didn’t b because it was already a lil on the thin side. Maybe making it in an instant pot makes a difference. We like our stew on the thicker side. I did 3c broth and 1 c wine and 2 Tbsp Worcestershire. I strained the vegetables and meat and then added some cornstarch to thicken the gravy a little more. But the flavors are all in point.
I have made this recipe about 4 times now (once or twice a year), and my family looks forward to it every time. It’s absolutely the best beef stew I ever had. Well worth the time.
Hi Jenn, We are hosting 25 people for Christmas Eve and making a couple of your recipes as part of the family potluck: Beef Stew and Pasta e Fagioli. I have a 9 quart Le Creuset Dutch oven. Would this be big enough for doing 1.5x the beef stew recipe? I know I can easily double the soup in this 9 quart dish.
Thanks!
Yes, 1.5 times the recipe should fit in a 9 quart Dutch oven. Hope everyone enjoys!
Thank you for the speedy reply!
Wow. Incredible!. Made it exactly as the recipe called for with the exception of adding sautéed mushrooms towards the end. I also used the small creamer potatoes and left them whole. This dish was beyond delicious, hearty and super flavorful. After every bite, my husband was mmmm… mmmmm… 🙂 Will definitely save and use the as a regular dish in our household. Would be great for the holidays too.
I made this last night for a small dinner party and it was delicious, perfect for a cold rainy night. The only issue I had was that after being fully cooked, I felt the sauce was more like soup than stew…too thin. So I do have a question: what’s the best way to thicken this sauce after cooking? I whisked in a flour slurry and that helped, but in spite of lots of whisking, it left some tiny lumps. Next time I think I’ll just add more flour before putting it in the oven. Still, wonderful flavor. Guests loved it.
Hi Jean, so glad you enjoyed this. If you make this again and find the broth to be too thin, near the very end of cooking time, you can make a paste with 1 T soft butter and 1 T flour; whisk it in and bring the stew to a simmer and it should thicken up. Another option — after removing it from the oven, you can put it on the stove at a gentle boil and simmer, uncovered, until the broth is thickened to your liking. Hope that helps!
This is my most favourite recipe to date, It is so easy to make, and taste amazing every time, we make this dish probably 2-3 times a month on average
I make a batch for my dad also, and I am just about to make a batch for my brother in law who has cancer and is isolating at the moment ahead of his surgery next week
Wow. This was so simple to make, yet so delicious. Will definitely make again!
I made the recipe exactly with the exception of I didn’t have balsamic so I used apple cider vinegar and I added butter to sauté the onions. It was so delish. My husband couldn’t stop telling me how good it was.
A friend recently favored us with this delicious stew dinner and sent the recipe on to us.
However, I do not have a Dutch oven. Can this be made on the stove with low heat?
Yes, Janet, that’s fine. Just give it a stir periodically so the bottom doesn’t scorch. Enjoy!
Thank you for the best beef stew recipe I have ever tried! This is now the go-to recipe in our house. I have tried many different beef stew recipes and this is THE one.
I am making this with only 1 12/ lb meat…thinking it would be best to stick with the full recipe instead of halving the sauce etc? Any thoughts?
For 1-1/2 pounds of meat, I would cut all the ingredients in half. Hope you enjoy!
Thoughts on adding peas?
Sure, a lot of readers have commented that they’ve added peas at the end of cooking time. Hope you enjoy!
I have it in the oven and it came out soupy so I’m cooking longer in the oven. I used parsnips over carrots. Could that be the reason? I did add just a bit more liquid than recipe calls for because I had over 3 pounds of beef so I was compensating for that but maybe I should not of done that. What should I do? Make a slurry of flour and water?
Hi Noelle, no, the parsnips should not have caused it to be soupier. I’m sure it was the additional liquid that you added. You can use a slurry if you’d like or put it on the stove over low heat and let it reduce until it gets to the consistency you want. Just give it a stir periodically so it doesn’t scorch on the bottom.
Can I substitute the wine for something else or is it ok to still cook with wine so my 2 year old can eat this with us?
I’ve read that most of the alcohol evaporates during cooking but just want to be sure!
Yes, you’re right about the alcohol evaporating so it’s fine to use it. If you have any concerns though, feel free to replace the wine with additional beef broth. Hope you enjoy!
Made this and it was delicious! The only addition I made was to add a little smidge of Herbes de Provence. Amazing.
Can this be frozen?
Yep!