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 every Christmas Eve for the last 8 years or so. It’s fantastic! The only changes I make are adding the potatoes and carrots with two hours of cook time left, less water, and an extra tbsp of balsamic vinegar.
I’ve made this on Christmas Eve for the last three years, following the recipe exactly, and it’s always a big hit. For those who are worried that the consistency is too thin, just know that it will thicken as it cools. Give it 15-20 minutes out of the oven with the lid off, and it will probably be perfect. Best recipe ever! Thanks so much!
I really enjoyed this recipe it turned out very good, thank you.
I followed the directions and braised for 3 hours total, but the half of the meat is breaking down into tiny rice size bits. Any suggestions on what I can do differently next time? I purchased a long chuck piece of meat.
Hi Lilian, I would cut the chunks bigger next time.
I found a half stick of butter and 2 tbsp dark brown sugar after the potatoes were done cooking kicked it up a level. Also for those looking to thicken the broth, either reduce for a bit or dice a potato and cook it with the meat.
I am short on time to let this cook in the oven. Can I prep everything on the range (brown meat, add veggies and paste, beef, flour, wine, broth, spices) and then put it in a crock pot? Would I add the carrots and potatoes at the same time or slow cook for 1/2 the time and then add in potatoes and carrots? Thanks
Yes, Mary, that’s fine, and you can add the potatoes along with the meat. Enjoy!
Meat and vegetables are flavorful and tender. The gravy seems a bit thin. Can I thicken it with flour and water?
Hi Mary Ann, I’d just simmer it, uncovered, until it gets to your desired thickness.
I adapted this to be vegetarian and it was GREAT! Used impossible burger meat instead of steak and veggie bullion instead of beef bullion (although I think mushroom would have been even better). Also used fresh thyme instead of dried. For those saying it was a little runny, just add a few Tbsp of cornstarch at the end until it reaches the desired consistency. This is my new go-to recipe for hosting a large winter gathering!
Followed the recipe exactly as written except I used about 1/4 cup less water as I wanted a thicker sauce. Classic beef stew…..classic comfort food. Jen’s recipes have never let me down.
I’ve been cooking for over 50 years and I have never made a Beef Stew that tasted as good as this one. Absolutely the best!
My family absolutely LOVED it!
I think I followed the recipe completely, and it tasted very good. The meat was very tender and lots of flavor. There was a lot of liquid though, I thought it would be more gravy like. I think the next time I would cut back on the liquid.
If I braise it for less than 2 hours, like say an hour and a half? And cook the potatoes & carrots separately then add in at the end (can you tell I’m short on time lol)? Will it still turn out good?
Hi Keesha, Unfortunately, I don’t think the meat will be tender enough after only 1.5 hours of braising – sorry!
What a lovely dish!
One of the best I have ever made. I made a huge pot and shared it with all my colleagues at the office, everyone was blown away. Basic principles, simple ingredients – a winner that I will repeat. I served with a small portion of spiced rice, outstanding 🙂 and used rib-eye beef, huge difference .
Just incase you weren’t aware, the alcohol cooks 100% out of the dish leaving only the fruity body of the wine.
2 questions- can this recipe be 1/2’d? I only have about 1.5 lbs beef? Also, can I use something in place of the red wine?
Yes and yes. 🙂
I’d use more beef broth in place of the wine. Enjoy!
First time using this recipe.
It turned out so delicious that my family told me it tasted better then stews they’ve had in restaurants.
Quite the compliment.
Anyway, although it was a labour of love, 3 1/2 hrs later the recipe was easy to follow.
It also helps, for first timers, if one has a bit of cooking experience. Making sure how this stew should taste at the end is key.
Thank you.
I am embarrassed to ask this simple question. I love your recipes. My husband got me your cookbook for Christmas last year. Some comments suggest to serve this stew with crusty bread. What is crusty bread? French bread, sourdough, etc.? I will get the bread from a bakery. What type of bread do you suggest? Should I heat the bread and if so at what temperature and for how long? If bread is heated in oven, should I cut it in slices to warm or warm the loaf whole? Should bread be left plain (no butter or evoo) since we’ll be dipping it in sauce? Thanks in advance. Betty
Hi Betty, not a silly question! I’d suggest a baguette. You can go either way re heating (or not), but typically do — I’d keep it whole and put it in a 350-degree oven for 5 to 10 minutes. Hope that helps!
Deeeelicious! Made some cornbread to join it and YUM!
Thanks for sharing this gem and making my Sunday a happy one!
Wonderful flavor and easy to put together. Perfect comfort meal!
Best ever beef stew!! It’s on my rotation. I’ve made it a few times with 3 pounds of beef. This time I made it with one pound of beef and some extra water. It was perfect ratio of meat to veggies for us.
Hi Jenn, I am making this for Christmas Eve. Looks delish! Would it still be good if I left the vinegar out? I’m not so sure about that ingredient. I’ve never put vinegar in a beef stew. Thoughts? Thank you so much and Happy Holidays to you!!!
It’s fine to leave it out but I promise you can’t taste it – it just enhances the overall flavor of the stew.
Did you use 1/2 measurements for the rest or use the recipe as written?
This is my favorite beef stew recipe. I follow the recipe and it is fantastic every time. I just served it at book club and it was a hit! I always look at Once Upon a Chef when searching for recipes; Jenn does a great job describing what and how to make delicious food!
I served this to 4 friends and they all asked for the recipe. It was delicious.
Looks fabulous!!!!Can this be modified to be made in a slow cooker?
Sure – you’ll need to go all through all the steps until you’re ready to add the water, wine, and broth. At that point, you add everything to the slow cooker and cook 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!
I don’t see a Print option.
Could you make that available please?
Hi Lidi, when you’re viewing the full recipe (near the bottom of the page), look in the upper righthand corner of that box – you’ll see an icon there that looks like a printer. Select that and it and it will open a dialog box that gives you printing options. Hope that helps! Please let me know if you have any additional questions.
Has become a winter classic for us.. Great flavor and hearty. I do add a couple more carrots and potatoes but outside of that follow the recipe to a T.
I’ve made this a few times and it’s always so yummy. I wanted to say an extra thank you today because my husband is going through chemo and nothing tastes good to him or has too many spices and makes him sick. Well he ate this up tonight and he went back for seconds! Thank you for taking the time to share your amazing recipes. They are not just good, but they make a difference. 💚
Hi Cassie, I’m so happy that your husband enjoyed this enough to go back for seconds — I guess this may need to be in regular rotation while he goes through treatment! I’m sorry about what he’s going through and hoping he has a speedy recovery. ❤️🩹
I grew up eating this as a child in France. I promise I won’t tell my grandma and mom that yours is just as good.
Add some moutarde de Maille and Cornichons (I always do for any beef stew) and I was in heaven.
Does this really freeze well? I’d like to make it ahead for holiday company but I’m concerned it won’t taste as good as if it’s made the day before. I would freeze it in a sou vide bag and then defrost in fridge and reheat. But if I’d be sacrificing taste, maybe not. What do you think? Have you frozen it and had good results?
I have frozen it before and it freezes really nicely — I wouldn’t be hesitant to do it. 🙂
Just made this and it was excellent! The smell while it was cooking was absolutely tantalizing! My ONLY recommendation for a change would be to peel the potatoes before adding them, which the recipe did not call for. Otherwise, AMAZING! I will definitely be repeating this one! Thank you!
Wow! What a great recipe. It’s easy and delicious. I followed everything per recipe, I just added more meat and a few more carrots and potatoes. The stew is so flavorful. I added frozen peas in as I took out the stew for the last time. Served with rice also tastes great. Thank you for sharing!!
How do you bottle the aroma? I want my house to always smell like this!
Very nice recipe. I would just ad 1/2 teaspoon of ground clove. It ads a lot of flavor in beef stews and in soups in general.
This recipe was fantastic! We don’t eat much beef these days, and I haven’t made beef stew in a long time, but it was a snowy, chilly day and a bowl of rich, hearty stew sounded great for dinner. So happy to have found this recipe. I made a couple of minor adjustments. First, I coat my beef chunks in flour before browning because I think it helps to brown the beef better and it starts making the fond in the pot. I also quartered 8 oz of cremini mushrooms, microwaved them for 4 minutes (pouring off liquid afterward) and added them to the pot with the liquids to boost the umami flavor. When I added the vegetables for the final hour I added a bit more beef broth to mostly cover the beef and veg. This left a lot more liquid at the end, but we enjoy sopping that up with a nice crusty bread while eating, but the liquid can also be thickened on top of the stove after the braising. Will be making stew this way from now on! Thank you!
Hello Jenn, i’m excited to try the recipe! Just a question though, could this be done in an instantpot? If so, what temperature and time would you recommend? Thanks
Hi Jessica, I don’t have experience with one, but a number of readers have commented that they have made this in an Instant Pot and have been happy with the results. One recent comment indicated: “I cooked at high pressure for 35 min, although next time I will add 5 more min, then depressurized, added the potatoes and carrots, and cooked for another 10 min. Also added a bit less liquid, since you lose none in the pressure cooker.” Hope that helps!
Just making this now, and I tasted the broth just before allowing it to braise… WOW!! I didn’t do wine, just added more beef broth and some crushed tomatoes… but WOW!! My son and husband will love it! Hoping meat is super tender. Thank you.
The liquid was a bit thin, so I made a roux and mixed it in. Otherwise delicious!
I made this stew tonight. It was delicious! I served it over mashed potatoes. I also omitted the wine and replaced it with more beef broth. I made other stew recipes with wine and they seemed like a beef bourguignon. I just wanted an old fashioned stew. It was great and will make again.
Can it be slow cooked?
Sure – you’ll need to go all through all the steps until you’re ready to add the water, wine, and broth. At that point, you add everything to the slow cooker and cook 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!
I haven’t made stew that many times in my life and have only made stew in the oven once or twice (crock pot or Instantpot). There is absolutely no comparison to this one. I am on the mend from knee surgery and just had to get off the couch and make something. I did it in a couple stages. It was heaven all day on a Sunday smelling this goodness. We didn’t eat it until the next day as recommended. My husband and I each had two large helpings over two days and I had enough to share with one other couple. (8 serv. total) They went nuts. The only change I would make is to add just a bit more meat. It didn’t really need it but I love stew meat. It all worked out perfectly. Thanks so much.
I made this today in my slow cooker. The flavors are great and everything is tender, but there is A LOT of liquid-it never thickened. It’s more like a soup. Should I have done something differently or put in less liquid?
Hi Lori, I’ve never made this in a slow cooker and don’t own one but I believe that oftentimes, you’ll end up with more liquid than if you had cooked it the traditional way. If you’d like to thicken it now, just simmer it on the stove, uncovered, until it thickens up to your liking. 😊
I’m in the UK and we just came back from Copenhagen where we enjoyed an amazing beef casserole. So i wanted to try and replicate it, although i’m not that great in the kitchen so i wasn’t sure what i would end up with. Anyway, i came across your recipe whilst looking online and bought all the ingredients yesterday and just finished cooking it now.
I had to write and let you know how fantastic it turned out. I shocked myself with how good it tastes although my partner was more shocked ha! I’ll definitely be making this again, truly delicious and i followed everything to the letter apart from adding a few baby mushrooms and some Worcester sauce. Thank you so much.
We love this recipe! Cooking for a large crowd next week and need to TRIPLE the recipe. Anything I should do differently? Extended cook time? More or less liquid?
Thanks!
So glad you like it, Chelsey! Other than tripling everything, no other modifications are necessary. Hope everyone enjoys!
This went beyond my expectations. I know there are MANY good reviews, however, I’ve made other recipes which equal good reviews that fell a little flat and I had to make major adjustments for myself and my fiancé’s tastes. I make soup often and I’m used to using many seasonings so I was surprised to see this didn’t have much. I went in intending to make recipe as is and then add at the end. I was wrong. The braising with the wine is just phenomenal. I have a habit of trying my soups throughout cooking so after I got it to a boil (before braising) I tasted it and of course it tasted shocking because of all the wine LOL. But I knew that taste would cook out and boy did it. Seriously, it’s perfect as is. The only thing I did was put a little extra beef broth as I wanted it slightly soupier, but that didn’t even need any changes. The flavor still came through beautifully. Next time I will double it! Thank you so much. If you’re considering this, DO IT.
This stew has been a big hit at potlucks and my whole family loves it! I make it gluten free by substituting Potato Flour for the AP flour. I use dark, thick, aged balsamic vinegar and a Syrah. I also tweak a little bit in these ways: 2 Tbsp. tomato paste; 4 cups beef broth & no water; 1 tsp. dried thyme; 5 large carrots; 8 cloves garlic. That’s it! People have asked me for the recipe, and I direct them to your website. 🙂 Oh, and I serve with a high quality gluten free french baguette, sliced and lightly toasted under the broiler topped with butter, garlic & salt (garlic crostini). No one knows any of it is gluten free. 😉
Made this yesterday and served it tonight for dinner I will never use another beef stew recipe again. Absolutely delicious !
Considering making this for company coming over… If you make it ahead of time, how would you suggest reheating? Or would you not recommend making it ahead of time?
Hi Elizabeth, it’s perfectly fine to make this ahead; in fact, it’s better on the second day as the flavors have had time to meld. I’d recommend reheating it over a low heat on the stove so that you can monitor when it’s hot. Just give it a stir periodically during the reheating process. Enjoy!
I’ve been making stews and pot roasts for over 50 years. This recipe with a few minor changes was the best one yet. My family agreed. We are not fond of stews with as much red wine as called for, so I reduced it to 3/4 cup and used 3 cups of beef broth ( Better than Bouillon) I left my 3lb boneless beef chuck in one piece, and browned it very well. I added the flour after the tomato paste had cooked for a minute and continued to cook and stir until mixture was quite brown, then continued with the recipe as written. I also used more vegetables and added a small cabbage cut into 4 wedges. Thank you for a keeper recipe. It was wonderful..
What is the difference in keeping the meat intact, please…
Made this tonight and the flavor was amazing and the meat was so tender! I followed it exactly and my sauce never thickened so we served it over noodles. Would love to know why it did not thicken though
Hi Amy, if the broth needs thickening, just simmer it on the stove, uncovered, until it thickens to your liking. 😊
Hi, I would love to make this recipe. I purchased all the ingredients and got home and realized I don’t own a Dutch oven large enough to hold all the ingredients. Can I prepare everything in my small Dutch oven to the point it goes into the oven, but instead, place the ingredients into a large pot and finish on the stove top?
Thank you so much for any suggestions.
Sure, Susan, that will work. Just give the stew a stir periodically as it cooks on the stove so it doesn’t scorch on the bottom. Enjoy!
Best beef stew I’ve EVER had!
Thank you for sharing this recipe, it’s a keeper for me!!! I’ve already shared it with my sister!!! Ok, going in for another bowl full! AMAZING!
Hi. Can I braise it in the stove top instead of the oven? Will it taste different? Thanks!
It’s perfectly fine to braise it on the stove. Just give it a stir periodically so the bottom doesn’t scorch. Enjoy!
Hi, I need to make this for a Christmas party this weekend and there are 13 adults, but we also have other dishes. Would you still recommend doubling the recipe? Can’t wait to try it thank you!
Hi Erica, it depends on how many other dishes you’re going to have. If there are a few, I think you can get away with keeping the recipe as is (or you could make 1.5 times the recipe). Hope everyone enjoys!
I made this this weekend…AWESOME! I used a Pinot Grigio.
This is the only beef stew recipe I use with a few minor modifications.
I use bone-in beef short ribs as I find that there is more flavour in part due to the bones. After the first two hours, I remove the pieces of meat and cut them up into bite sized pieces and discard the bone. I also add a tablespoon of Worcestershire sauce along with the other liquids and I also add about 1/2 cup of cut up tomatoes. I almost always have leftover tomatoes after a BBQ, so I cut them up and put them into freezer bags in the freezer and they are perfect for this stew. I also add a cup or two of frozen peaches and cream corn at the 2.5 hour mark. I find adding the corn adds great colour and great flavour. Thanks for this tried and true recipe — it’s a keeper!
Did you mean to say peaches? Or was that a typo?
I thought the same thing, you just never know….
I believe it is “peaches and cream” -style corn that was used.
I have been searching for years and trying so many recipes to find the one that tastes like my dad used to make. This is the one. I am so happy I found your recipe and thank you for bringing the taste of my childhood home back to me. I miss my dad so much and I cannot tell you how much this means to me. Food has a nostalgic way of making us happy.
❤️
Can this be made in Crock Pot?
Yes, I’d sear the beef first as the recipe indicates and then cook it in the crockpot 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 in the crock pot tonight, I’d get the potatoes in at the same time or shortly after the meat, especially if you’re using larger chunks.