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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So glad to have found your website. I’ve tried a few of your recipes already (ricotta cheesecake, a rice dish, and the peruvian chicken) and all have turned out awesome! This one was no exception. I did have to add more salt to it than the recipe said, but the turn out was great. I see you answered in the comments that it can be made in the crockpot so I’ll do that next time. I hope it turns out the same.
This looks so good. Here is my question. I unintentionally overcooked a Christmas roast beef, and hope to turn it into stew. It’s already medium well done and quite tender. Do you think it would work to brown it olive oil and follow the recipe (with shortened cooking time)?
Not sure that would work, Catherine. I’m afraid the meat would get quite tough. Sorry!
Loved this stew but I did change one thing, I like a thicker gravy so I mixed some water & flour in a bowl then added it to the pot at the end of the cooking time. This recipe is a keeper, thanks so much.
Best Beef Stew I have made or tasted. I did add 1 pkg boiling onions (small about 12 to 15). I followed rescipe exactly except onions.
Absolutely the best beef stew I have ever tasted! We don’t drink alcohol so I subbed beef stock for the red wine, but it was amazing notwithstanding. This is my new go-to beef stew.
I am not a great cook, I’m just learning. I’m also vegetarian but my guy is not. He was craving beef stew for Christmas. I found your recipe and chose it because of the high rating & the basic, natural ingredients. I followed the instructions carefully. First, the house smelled SO good while this was cooking. Second, my guy LOVED it! I asked what he would rate it on a scale of 1-5 and he said 10. He talked about when he woke up and all day. Thank you very much for sharing, it will remain on the fall and winter menu in our home. Also, I finally know what to make when my brother-in-law comes for dinner!
I’m making this for Christmas Eve. Can I use fresh thyme. If so, how much?
Yes, you can use fresh thyme and I’d recommend about 1 1/2 tsp. or more to taste. Hope you enjoy!
EXCELLENT! I’m not a cook but I made this and it turned out great the first time! I can’t wait to cook it again to make sure I did it right. A lot of beef stew recipes are too salty and bland.
I made this stew recipe and it was absolutely delicious. This will be my new recipe for beef stew always. Thank You Barb
I don’t have the right dish to cook this in the oven. Is it ok to cook in a soup pot on the stovetop? Sorry if this is a ridiculous question–I’m a terrible cook!
Not a ridiculous question at all! Yes, you can simmer it on the stove for 1 1/2 – 2 hours. Hope you enjoy!
This was a winner! Much easier to make than I thought. I appreciate the detailed instructions. The carrots and potatoes were perfect–not mushy and full of flavor.
Wondering if I simmer for 1.5-2hrs on the stovetop then add the carrots and potatoes? Or do you add them earlier?
Yes, Holly, that’s correct — that way they won’t overcook. Enjoy!
This is the best Beef Stew recipe ever! It is truly delicious. I made it exactly as written and absolutely loved the flavors. It makes for a very nice Sunday dinner and your house will smell delicious.
Really great and easy recipe, even with all the active time it took. I was able to use a cheap “cooking wine” and it still came out great. I don’t eat meat, so I made this for my husband, who was very impressed. The smells were so great that I’m going to adapt it and make a vegan version – using Gardein beefless tips instead of beef. I’m assuming all the steps will be the same so the “beef” can take up the flavor of the stew. I’ll update with the results in case anyone wants to try this vegan.
Meant to mention – there’s a “Not Beef” vegan bullion I’ll be using instead of beef stock for the vegan version. I’m sure it will be just as good!
This beef stew is fabulous! This recipe is a keeper! My family loved it!
My husband..
Had sec. With “this is the best stew I ever had..I want you to make this again!!!!! You have out done yourself”
I follow directions…including Deering the beef…small batch at a time. I used coconut oil instead of olive oil.
I used maple syrup instead of white sugar
I put parsnips in addition to the potatoes
And carrots….I will make it again…thank you so much for the rx.
Merry Christmas
So glad you and your husband enjoyed it! Merry Christmas to you!
I made this (with sautéed white mushrooms) to welcome my boyfriend home from a week-long work trip. Made it the day before he returned, and greeted him at the airport last night with a bowl of it 🙂 He said it’s the best stew he has ever had! Thank you for the recipe! I’ll be making it again for sure!
I’m reviewing Beef Stew with Carrots on Potatoes. The recipe is really simple to make. I love the combination, healthy, down home ingredients with simple instructions. It was easy to follow the recipe and the recipe came out fantastic. Now it’s one of my favorite go-to recipes for a cold weekday dinner!
I made this yummy stew this morning and it was so good. I didn’t have tomato paste so I reduced blended fresh tomatoes and added a little ketchup (a sin, I know, but it did add a little tart and sweet). I also didn’t have dry red so I used chocolate red wine and it was really interesting! I made it for a ladies Christmas lunch and everyone loved it. I can’t wait to make it again with the proper ingredients. Thank you for this recipe.
In the past any stewed beef I attempted turned out rubbery. The tip to look for well-marbeled meat at the grocer’s clued me into what I had been doing wrong: choosing lean meat. The recipe was incredibly easy to follow, even for someone like me who rarely cooks meat and gets easily intimidated by it. I was easily able to halve the recipe to suit my very small family (there are two of us). The stew turned out beautifully with a rich flavor.
This recipe is amazing and is hands down the best beef I’ve ever had. Thanks for sharing this because it’s definitely a keeper!!
I read the recipe from my computer which was in another room. I had to keep running back and forth. And in my haste I put the salt and pepper on after searing the meat, and I used Sauvignon Blanc wine instead of red. But it still came out great. Next time I may try some cumin.
Made this last night. Had for dinner tonight. It was fantastic! SO delicious! More than a five star.?
Excellent! Followed this pretty much exactly, with the addition of thickly cut porcini mushrooms (stem removed) added 1/2 hour from the end of the oven time. My potatoes and carrots took longer to cook through than was suggested in the recipe, more like 70 minutes. Taste was out of this world! I’m being asked to cook this again for the larger family gathering Christmas Eve, which is a big deal :).
Oh, right, and I doubled the potatoes. I come from Scottish heritage and I couldn’t let 3 lbs of great meat be paired with only 1 lb of potatoes. Would likely feed 10 by my estimation.
Greetings from Singapore! I halved the recipe and added in the potatoes and carrots before braising them in the oven for 3 hours. It was so, so good…my girl had 3 servings! This recipe is a keeper and many thanks for sharing 🙂
This is the most delicious beef stew I have tried (and I have tried quite a few)! It is flavorful with a rich, satisfying gravy. It did take about an hour of preparation to get it in the oven but was worth it with the many subtleties of flavor. Looking forward to having it as leftovers and serving it at my next dinner party! I’ve become a fan of your website after having much success with your recipes. Thank you Jennifer & keep them coming!
Made this tonight it was awesome and easy to put together. House smelled so good while it was cooking, it’s a keeper. Thank you so much for sharing.
How long would you cook this using a crockpot?
Rita, I would suggest cooking it for 7 – 10 hours on low or 4 – 5 hours on high.
I have made this many times. Always a hit with whoever I make it for.
Best recepie ever. Love the sautéed mushrooms at the end. Going to be making this often.
Jenn,
Can I make this stew the night before
or would that toughen the meat. I
sometimes have a problem with
stews. They do not come out as
tender as I would wish.
Thanks so much. Gen
PS: Great stew the same day!
Yes Gen, you can definitely make this stew the night before and then reheat it when you’re ready to eat it. I think it’s even better the second day!
Made this last night after looking for a stew that wouldn’t take 8 hours. It was fantastic! Didn’t change a thing & wouldn’t, either! Definitely saving this one! Thank you!
Hello! This recipe sounds delicious. I cannot wait to make it. I have a silly question though…. I am not a big wine drinker(I never really drink it or cook with it for that matter) what brand would you recommend? An inexpensive one if you could. I hate going into the wine and spirits store and not knowing what I’m buying. I’m 33 years old and look like I’m 18…they card me every time! So I make sure I don’t look like I’m aimlessly wondering around. Haha
Thanks in advance.
How nice that you still get carded! Any dry red will work (and you don’t need to spend a lot on it) — try a Merlot, Cabernet Sauvignon or Pinot Noir. Hope you enjoy the stew!
Yes I know it is nice!! Off to the store now. I can’t wait to try it I’m sure it’s delicious! Thanks so much!!
Fantastic stew recipe! Very flavorful!!
This beef stew is delicious. I was searching for the perfect recipe quite a while and now I found it. Thank you so much.
I want to make this at Christmas to take to my daughters for Boxing Day. I will be asking it beforehand, will it be okay to freeze?
Yes Pat, it freezes great– enjoy!
Question: How much is 1 serving? We are having 20 people for a dinner. Should 3 times the recipe be enough? Serving in individual Ramekins (about 1 cup) w puff pastry on top plus some side dishes. I’m making 1/2 the recipe as a test batch before the “big one” to be sure I do it all right. Your comments and the reviews sound like it won’t be a problem.
Hi Pam, While I’m not certain how large a serving is, if you’re planning to serve the stew in ramekins it should work well, particularly if you will have plenty of other food. And yes, I think tripling the recipe will yield enough for 20 people (although you’re not likely to have much in the way of leftovers ;).
I have made this several times and it always comes out wonderful. I do add the potatoes sooner than suggested by about 20 minutes so that they achieve the level of doneness my fiancé enjoys. Wonderful served with fresh French bread from a bakery to sop up any leftover juices, and any leftovers that make it through dinner are even better the next day.
Absolutely delicious! I have kids so I only used 1 cup of wine (pinot noir) and an extra cup of stock. I served it with brown rice, pumpernickel rolls and sautéed mushrooms & peas on the side (that everyone ended up spooning on top). Next time I’m using the full 2 cups of wine, kids be damned! It was THAT good!
Hi Elizabeth, you can use additional beef broth in place of the wine. Hope you enjoy!
I have tried many beef stew recipes and haven’t really found one I liked until I made this. It was an absolute smash hit! Everyone who had it raved about it.
Since I’m not much of a wine lover I substituted Guinness stout for the red wine, I also added mushrooms, peas and corn toward the end.
Jenn is right, it’s even better the next day the flavors are much more intense.
Thank you for a wonderful recipe.
This is really an excellent recipe!
I eat gluten free, could I use a gluten free flour, such as Cup for Cup? Would I. Use the same amount?
Hi Marcia, you could definitely get away with gluten-free flour here. Hope you enjoy!
Hi Jenn!
I’ve never made stew before and for whatever reason I chose your recipe from the google search. All I can say is Wow! Absolutely delicious. I followed your recipe exactly as written and it did not disappoint. This was a labor of love but definitely worth it.
Thank you for sharing.
Steph
Can this recipe be made without using red wine? Due to religious reasons I cannot have alcohol. However I am able to have vinegar. Could I use red wine vinegar instead?
Hi Asra, Instead of red wine, you can substitute more beef broth. I don’t recommend red wine vinegar — it will make the stew much too acidic.
I usually used Laura Calder’s Beef Bourguignon and I read yours and it sounded great.
By mistake I put in the whole can of tomato paste.
My wine was Beaujolais – Villages.
The aroma was fantastic and the taste was great. The stew even looked so great it would make a great picture.
Made this tonight and it was amazing! Thank you!!!
Can I thickened the broth? With what? Love it
Hi Ellen, You can make a smooth paste of 1 tablespoon softened butter and 1 tablespoon flour and stir that into the broth, then bring to a simmer and let thicken.
I’ve made this a handful of times. It is fantastic! On days when I don’t want it so juicy I reduce reduce amount of broth. This recipe is so easy to adapt to your liking. Want to add more veg? Smaller veg? Do it. Want It thicker? No problem. Out of red wine? Just add a little more broth and a dash more balsamic. Seriously so so good!
This has become my go to stew, it’s absolutely amazing and even better the next day. This is perfect for cold weather and football season, I can make it on Saturday and enjoy stew and football on Sunday. Thank you for sharing!!
This is the best beef stew I’ve ever had. That’s saying a lot because I’m 61. The flavor is rich, the beef is tender, and the simplicity of vegetables invites one to savor each bite. Job well done!
Hello!! Absolutely the best stew EVER! I made mine exactly as you say except I added celery and it turned out way above expectations! I’m making it for the second time tomorrow but would like to make it in my crockpot so it can cook while I’m at work. Any idea on what setting or temp? Thanks again for this wonderful recipe!
I’d like to know the same as well! I’m looking to make at least partially in the crock pot, but haven’t found another recipe that looks as good 🙂 Get back to us soon please!
Hi Colleen, You would still need to sear the beef on the stovetop and then add the wine, beef broth, water, bay leaf, thyme, and sugar; and then stir to loosen any brown bits from the bottom of the pan and bring to a boil. Then transfer to a crockpot and cook on high for 4-6 hours or low for 10-12. If you try it, please let me know how it turns out.
Hi! My stew is braising in the oven as I am typing this. It smells delicious. I used half of the chuck since there are only two of us. Do I still need to braise for two hours or can I cut that down to one?
Hi Melissa, Cook time should still be about the same. Hope you enjoyed it 🙂