Few dishes embody the heart of rustic French cuisine quite like the Ragoût de Bœuf aux Pommes de Terre et Carottes—a timeless beef stew simmered with tender potatoes, sweet carrots, and fragrant herbs. This dish is the epitome of comfort food: warm, nourishing, and deeply flavorful.
Perfect for chilly evenings or Sunday family dinners, this slow-cooked stew brings together humble ingredients and turns them into something magical. Whether you’re a seasoned home cook or a beginner looking for an impressive one-pot meal, this recipe promises authenticity and ease.
Why You’ll Love This Ragoût de Bœuf Recipe
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Flavorful & Nourishing – The slow cooking allows the beef to become meltingly tender and the vegetables to absorb all the richness of the broth.
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Budget-Friendly – Uses affordable cuts of beef and pantry staples.
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Make-Ahead Friendly – Even better the next day!
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Minimal Prep, Maximum Comfort – Just chop, sear, simmer, and savor.
🛒 Ingredients (Serves 4)
To make a traditional Ragoût de Bœuf aux Pommes de Terre et Carottes, gather the following ingredients:
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800g beef for stewing (chuck roast, shoulder, or brisket)
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500g firm-fleshed potatoes (baby potatoes or fingerlings work well)
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4 medium carrots
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1 tomato, diced
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1 onion, finely chopped
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2 garlic cloves, minced
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2 tablespoons olive oil
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1 tablespoon tomato paste (optional)
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750 ml beef broth (or water + beef bouillon)
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1 bouquet garni (thyme, bay leaf, parsley tied together)
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Salt and freshly ground pepper
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Fresh parsley (for garnish)
⏱ Prep & Cooking Time
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Prep Time: 20 minutes
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Cook Time: 2 hours 30 minutes
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Total Time: ~2 hours 50 minutes
👨🍳 Step-by-Step Instructions
1. Prepare the Vegetables
Peel the carrots and slice them into thick chunks. Wash the potatoes and cut in halves if large. Chop the onion and mince the garlic. Dice the tomato.
2. Sear the Beef
Heat olive oil in a heavy-bottomed Dutch oven or stew pot. Brown the beef chunks on all sides over high heat. Do this in batches to avoid overcrowding. Remove and set aside.
3. Sauté Aromatics
In the same pot, reduce heat to medium. Add onion and garlic, cooking until soft and fragrant (about 3–4 minutes). Stir in the diced tomato and tomato paste if using. Cook for another 2 minutes.
4. Simmer the Stew
Return the beef to the pot. Pour in the beef broth until everything is just covered. Add the bouquet garni, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour 30 minutes.
5. Add the Vegetables
After 90 minutes, add the carrots and potatoes to the stew. Stir, cover, and continue cooking for another 60 minutes, until the vegetables are tender and the beef is fall-apart delicious.
6. Finish and Serve
Remove the bouquet garni. Taste and adjust seasoning if needed. Garnish with chopped parsley before serving.
💡 Pro Tips for the Best Ragoût de Bœuf
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Use the right beef cut: Tough cuts like chuck or shoulder become irresistibly tender when simmered slowly.
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Don’t skip browning: It adds depth of flavor to both the meat and the stew base.
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Let it rest: Like most stews, this dish tastes even better the next day.
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Add wine (optional): A splash of red wine (100 ml) before simmering adds a rich, complex note.
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Pair it well: Serve with crusty French bread or a simple green salad.
Local Flavor Tip
If you’re cooking this in France, try sourcing your meat and vegetables from local markets in the countryside—especially regions like Burgundy, Auvergne, or Provence, where stews like this are family traditions.
If you’re abroad, look for local beef cuts labeled for “braising” or “slow cooking.”
Storing & Reheating
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Refrigerate: Store in an airtight container for up to 4 days.
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Freeze: Perfect for freezing! Cool completely and freeze in portions for up to 3 months.
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Reheat: Gently warm over low heat or in the microwave. Add a splash of water or broth to loosen the sauce if needed.
