Description
A rich and tender beef stew cooked quickly in the Instant Pot with red wine and perfectly balanced aromatics, ready in about 45 minutes.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1½-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 200g)
- 3 medium carrots, sliced (about 200g)
- 2 celery stalks, sliced (about 100g)
- 4 garlic cloves, minced
- 1 cup red wine (240ml), dry variety like Cabernet or Merlot
- 2 cups low sodium beef broth (480ml)
- 2 tablespoons tomato paste (30g)
- 1 tablespoon Worcestershire sauce (15ml)
- 1 teaspoon dried thyme or 3 sprigs fresh thyme
- 1 bay leaf
- 3 medium Yukon Gold or Russet potatoes, peeled and cut into chunks (about 450g)
- Salt and black pepper to taste
Instructions
- Prep your ingredients: cut beef into cubes, dice onion, slice carrots and celery, peel and chop potatoes, mince garlic, and measure liquids and herbs.
- Set Instant Pot to ‘Sauté’ mode and heat olive oil. Brown beef cubes in batches for 3-4 minutes per batch until browned on all sides. Transfer beef to a plate.
- In the same pot, add diced onion, celery, and carrots. Sauté for about 3 minutes until softened and fragrant, stirring frequently.
- Pour in the red wine and scrape up browned bits from the pot bottom. Let simmer for 2 minutes to reduce slightly.
- Turn off ‘Sauté’ mode. Add beef broth, tomato paste, Worcestershire sauce, thyme, bay leaf, and browned beef back into the pot. Stir to combine.
- Seal the Instant Pot lid and set to ‘Pressure Cook’ or ‘Manual’ on high for 35 minutes. After cooking, allow a natural pressure release for 10 minutes, then quick release remaining pressure.
- Open the lid and add the potatoes. Seal the lid again and pressure cook on high for 8 minutes. Quick release pressure when done.
- Remove bay leaf and thyme sprigs. Stir and season with salt and pepper to taste.
- Ladle stew into bowls and serve hot. Garnish with fresh thyme or parsley if desired.
Notes
Brown beef in batches to avoid steaming and to develop flavor. Always deglaze the pot with red wine to prevent burn warnings. Use natural pressure release for tender beef. Adjust seasoning after cooking. For extra richness, stir in butter or cream at the end. Leftovers taste better the next day. Freeze without potatoes to avoid mushy texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes pressure cook + 8 minutes pressure cook + 2 minutes sauté + 3 minutes sauté + 10 minutes natural release + quick releases (approximate total active cook time about 35 minutes pressure cook + 8 minutes pressure cook + 15 minutes other steps)
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 380
- Sugar: 5
- Sodium: 420
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 22
- Fiber: 3
- Protein: 32
Keywords: Instant Pot beef stew, beef stew with red wine, quick beef stew, pressure cooker stew, easy beef stew, weeknight dinner, comfort food