How to Make Red Wine-Braised Beef Stew with Potatoes and Carrots

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Honestly, I only make beef stew because I love mushy carrots. Fork-tender beef is nice, but to me, one of the best parts of a cozy braise is its relationship with the veg, which become tender and saturated with the rich umami juices of the stew. This recipe has become my go-to for staying cozy at home with quasi boeuf bourguignon vibes, but a bit simpler. While I still render bacon fat to sear the beef in (because you’re worth it), I go heavy on red wine and vegetables to simmer down before thickening the whole thing with cornstarch for body. Served over mashed potatoes, a bowl of this stew will keep you going back for more again and again.

This recipe is brought to you from FeedfeedBrooklyn in our Test Kitchen Sponsored by GE Profile’s Smart Appliances, where we used our GE Profile Smart Induction Cooktop to make this Beef Stew!

Prep time 20mins
Cook time 2hrs 35mins
Serves or Makes: 8-10

Recipe Card


  • 4 slices bacon, thick cut, chopped
  • 2 pounds beef chuck, cut into 1½-inch pieces
  • Kosher salt, to taste
  • Black peppercorns, freshly ground
  • 1 yellow onion, diced
  • 2 cups red wine
  • 4 cups beef stock
  • 1 pound baby potatoes, halved
  • 1 pound carrots, cut into 2-inch pieces
  • 1 pound cremini mushrooms, quartered
  • 6 sprigs thyme, tied with butcher’s twine
  • 3 tablespoons cornstarch


  • Step 1

    In a large Dutch oven, add bacon over medium-high heat and cook until rendered and golden brown, about 8 minutes. Using a slotted spoon, transfer the bacon to a plate. Season the beef with salt and pepper. Sear the beef, working in 2 batches and turning as needed, until golden brown, 8-10 minutes. Transfer the beef to the plate with the bacon.

  • Step 2

    Add the onion to the pot and cook until softened and caramelized, 4-5 minutes. Pour in the wine and stir, scraping up any fond that has developed on the bottom of the pot. Cook until reduced slightly, 2-3 minutes.

  • Step 3

    Add back the seared beef and rendered bacon with the stock, potatoes, carrots, mushrooms and thyme. Bring to a boil, then reduce the heat to a simmer. Cook, covered, until the beef is tender, 2 hours.

  • Step 4

    In a small bowl, whisk cornstarch with 3 tablespoons water until smooth, then stir into stew and simmer until thickened, about 5 minutes. Season with salt and pepper, then divide between bowls and serve with mashed potatoes.