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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 roastthat 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.
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Beef Stew with Carrots & Potatoes
Metric Cup Measures
By Jenn Segal
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.
Servings: 6
Total Time: 3 Hours 30 Minutes
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
- Southern-Style Buttermilk Biscuits
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
Nutritional Data Disclaimer
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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Comments
I made this for a family gathering last fall and everyone clambered for seconds (and thirds) AND the recipe. Had to come back to print it out again because my copy disappeared. Did it as written, though I DID add celery to it because I had some on hand and like the flavor it adds. The one thing I MEANT to add, but forgot to buy, was mushrooms. Not leaving them out again…
It is absolutely the most requested dish when we all get together, so will be making for the family again later this month.- — Karyl Griffin on April 10, 2024
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Hello Jenn, I made your Beef Stew with Carrots and Potatoes for the first time yesterday and it was spectacular! Instant family favorite. One question, however. Unlike many other beef braise recipes you don’t use celery in the dish. Is there a reason for that? Thank you for the great meal.
- — Roger on April 8, 2024
- Reply
Hi Roger, So glad you enjoyed it! And I was going more for a bourguignon-style stew which doesn’t typically contain celery. If you’d like it in there, it’s certainly fine to add some. 😊
- — Jenn on April 9, 2024
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I followed this receipe exactly, and it was the best beef stew I have ever made. I never leave reviews on these sites because I normally am just looking for ideas and make the dish different. I did add in some green beans, peas, mushrooms, and a few pepperoncini along with the carrots and potatoes for the last hour, but I made no changes to anything else. This will be my go to receipe for stew now. The flavor was amazing. I served over some basmati rice.
- — Roy on April 8, 2024
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This recipe is fantastic. It’s full of flavor. The meat is so tender. Comes out great in the cast iron Dutch oven. It’s a very easy recipes. Love, love, love it!!!
- — Shelley C on April 7, 2024
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Well I followed the recipe and just tasted it just now and I had to sit down for a moment. That is dang good. I can’t even imagine what tomorrow holds after it’s had a night to marinate in its own glory. I had beef rib fingers in the fridge so that’s the meat I used (usually I use it to make taiwanese beef noodle soup), and I didn’t have any tomato paste on hand so I threw some cherry tomatoes in a hot pan and cooked them down until they barely had any life left in them. I’m telling you this is a winner winner beef stew dinner recipe. So flavorful and rich. WILL MAKE AGAIN AND AGAIN. Thank you for this goodness!
- — Rebecca on April 7, 2024
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I’ve used this recipe 3 times now, and I adore the depth of flavour this always has! I substitute 1 cup of wine for water however, and cook the carrots separately if the wine is of a sweeter variety. And I always cook on the stove since I don’t have a deep oven dish, but it works a charm all the same! Thank you so much!
- — Charlie on April 4, 2024
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I have used this recipe 5 times, hence feeling obliged to leave a VERY positive comment.
Just do it!
- — Nick Lee on April 4, 2024
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I’m serving this to company tonight. Should I reheat it in a 325 degree oven? How much time should I allow for reheating? I’ve made this several times. It’s a family favourite ❤️
- — Jayne on April 1, 2024
- Reply
See AlsoBeef stew recipe | Jamie OliverHi Jayne, I’d reheat it over low heat on the stove — that way you can check it easily to see if it’s heated through. I’d guesstimate that it would take about 30 minutes give or take. Just give it a stir periodically. And glad your family likes it!
- — Jenn on April 1, 2024
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I followed the recipe to a T. I used a good red cabernet, angus beef chuck, organic vegetables and broth in a Le Creuset Dutch oven. I was very disappointed in the taste. Visually, the broth was not appealing. The best I can describe the taste of the broth blend was that “it was made with a lot of spices and liquids that didn’t come together to create anything savory”. I couldn’t force myself to eat it twice. I hate when reviews are glowing, I have high expectations, work hard to follow the recipe exactly, spend a lot of money and time, and end-up with a dud. This one goes in the trash bin.
- — Amy Grace on March 30, 2024
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*Amy Grace* You MUST be an internet troll because this is an AMAZING dish👏 🙌 😍! Simple, not a “bunch of spices” salt, pepper & Bay leaf.
- — Christine M Kelly Boyd on April 5, 2024
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Honestly I have to agree. I’ve cooked this more times than I can remember and my only regret is when the last potato is eaten and gone—I wish there was more!! Honestly? The first time I made it? It got such rave reviews all the way around—I’ve never ever even attempted another recipe. This is THE beef stew recipe for me. The only one I’ll ever need, it’s just perfection!
- — Jesca on April 5, 2024
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I made this yesterday for the first time and it was spectacular. My go to beef stew from now on. Let’s see, 4000+ five star reviews and then there’s … you.
- — Roger on April 8, 2024
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Hi Jenn, Love all your recipes! Can I cook the beef stew on low in the crockpot for 7-8 hrs. instead of high for 4-5? If so, should I put the potatoes & carrots in the last 2-3 hrs. Please advise. Thank you!
- — Maureen on March 28, 2024
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Hi Maureen, I think 7 to 8 hours on low should be fine and you can still add the carrots and potatoes at the beginning. Please LMK how it turns out!
- — Jenn on March 28, 2024
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I am making this today! For the future, any way this can be made in a crock pot?
- — Lindsey on March 26, 2024
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Sure, for a crockpot 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).
- — Jenn on March 26, 2024
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I made this Beef Stew for the fourth or fifth time yesterday. It has been delicious every time. My family loves it all year, but especially in wintertime. The recipe is a classic. Thank you!
- — Marylu on March 24, 2024
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I have been making beef stew for over 40 years. It was always okay, yet ordinary. My husband and I made this recipe together and it was incredibly delicious! I had to sneak in a little less garlic, as he is not a fan of it. Thank you so much for the recipe. Cutting up the beef does take a little time, but so worth the effort. Making it again today!
- — Cheryl D on March 24, 2024
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Delicious! Instead of 2 cups water and 2 cups broth, I used 4 cups low sodium beef broth. I only used about a cup of wine and also added a tablespoon of Worcestershire sauce.
- — Doralee on March 22, 2024
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I made this stew the first time exactly as written and it was too “winey” for my taste, so I added an extra cup of beef broth and it was delicious. My husband said “This is the best thing you’ve ever made.” 🥰🤗 Today I made it and cut the wine (merlot) in half (1cup wine), and used 3 cups beef broth, and it came out FANTASTIC. I love that there are pics of each step with instructions. I’m so glad I found your recipe/site, and I will tell all my friends how delicious this is! Thank you so much.
- — Laura H. on March 21, 2024
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hey, does anyone know what I can substitute the red wine with?
- — Jerusha Maqdas on March 20, 2024
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Hi Jerusha, You can use more beef broth in place of the wine.
- — Jenn on March 20, 2024
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I have had many beef stews in my lifetime, this blew my socks off. Great building of flavors and ingredients. BRAVO! This will be the only Beef Stew recipe I ever use again! Thank you!
- — Kristan Tobin-Darbinian on March 19, 2024
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Hi Jenn,
If I’m making this to be served the next day, would you make any modifications so it’s not too watery or not too thickened? Or any tips to store it?
- — Veronica on March 16, 2024
- Reply
Hi Veronica, You don’t need to make any changes if you make this a day ahead. I’d just store it in the fridge. If you have room to keep it in the pot you cooked it in, that obviously would be easiest for you, but if not, any airtight container will work.
- — Jenn on March 18, 2024
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Loved it I only used half of cup of wine.
- — Jennifer on March 16, 2024
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i followed this recipe exactly and ended up with the best beef stew of my life, 87 plus years.
- — don Adams on March 13, 2024
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I agree!
- — Kristan on March 19, 2024
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I cut this down to feed two as my husband always comments that I still cook for feeding the neighborhood, lol. Thus is one time I wish I wouldn’t have. It was the best beef stew I have ever made or eaten! Restaurant quality! The beef was so tender. I did precook the potatoes and carrots in the microwave as we were getting hungry. Then added them and let them simmer in the stew for another half hour. Delicious!
- — Luann Renteria on March 10, 2024
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Fabulous. Added fresh rosemary because I had it. Otherwise prepared as written.
- — Christina Schroeder on March 10, 2024
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Hi Jenn,
Love your recipes!!
I need some help please.. My husband bought Angus Bottom Round instead of chuck, is there anything I should do different or just follow the recipe?
Thank you,
Patty- — Patty on March 8, 2024
- Reply
Hi Patty, I’d just follow the recipe. The stew will still be good but the beef won’t be quite as tender.
- — Jenn on March 12, 2024
- Reply
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