Instant Pot Beef Stew with Red Wine: A Flavorful and Easy Recipe

Beef stew is a classic comfort food, perfect for chilly evenings. This Instant Pot version elevates the traditional recipe by adding a rich depth of flavor with red wine, and the pressure cooker makes it incredibly quick and easy to prepare. Forget hours of simmering on the stovetop – this hearty and delicious stew is ready in under an hour!

## Why You’ll Love This Recipe

* **Quick and Easy:** The Instant Pot significantly reduces cooking time compared to traditional methods.
* **Incredibly Flavorful:** Red wine adds a complex and rich depth to the stew.
* **Tender Beef:** The pressure cooking ensures the beef is melt-in-your-mouth tender.
* **One-Pot Meal:** Minimal cleanup!
* **Perfect for Meal Prep:** Stews taste even better the next day, making this ideal for meal prepping.
* **Customizable:** Easily adapt the vegetables and seasonings to your liking.

## Ingredients You’ll Need

* **Beef:** 2 pounds beef chuck, cut into 1-inch cubes. Look for well-marbled chuck roast. The marbling will render during cooking and add flavor and tenderness.
* **Olive Oil:** 2 tablespoons. For browning the beef.
* **Onion:** 1 large yellow onion, chopped. Forms the base of the flavor.
* **Garlic:** 4 cloves garlic, minced. Adds aromatic depth.
* **Carrots:** 3 large carrots, peeled and chopped. Adds sweetness and texture.
* **Celery:** 3 stalks celery, chopped. Contributes to the aromatic base.
* **Potatoes:** 1.5 pounds Yukon Gold potatoes, peeled and cubed (about 1-inch pieces). Yukon Gold potatoes hold their shape well during pressure cooking. Russet potatoes can be used, but may become slightly softer.
* **Beef Broth:** 4 cups. Provides the liquid base for the stew. Low sodium is recommended so you can control the salt level.
* **Dry Red Wine:** 1 cup. Use a dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir. Avoid sweet wines.
* **Tomato Paste:** 2 tablespoons. Adds richness and depth of flavor.
* **Worcestershire Sauce:** 1 tablespoon. Adds umami and enhances the savory flavors.
* **Dried Thyme:** 1 teaspoon. A classic herb that complements beef.
* **Dried Rosemary:** 1/2 teaspoon. Adds a slightly piney and earthy note.
* **Bay Leaf:** 1. Adds subtle flavor; remember to remove it before serving.
* **Salt and Pepper:** To taste. Season generously!
* **Cornstarch (optional):** 1-2 tablespoons, mixed with 2 tablespoons cold water. To thicken the stew if desired.
* **Fresh Parsley (optional):** For garnish.

## Equipment You’ll Need

* **Instant Pot (Pressure Cooker):** A 6-quart or larger Instant Pot is recommended.
* **Cutting Board and Knife:** For chopping vegetables and beef.
* **Measuring Cups and Spoons**
* **Wooden Spoon or Spatula:** For stirring.
* **Small Bowl:** For mixing cornstarch slurry (if using).

## Step-by-Step Instructions

Here’s how to make the best Instant Pot Beef Stew with Red Wine:

**1. Prepare the Beef:**

* Pat the beef chuck cubes dry with paper towels. This helps them brown better. Season generously with salt and pepper.

**2. Brown the Beef:**

* Turn on the Instant Pot and select the “Sauté” function.
* Add the olive oil to the Instant Pot. Once the oil is hot, add the beef in batches, being careful not to overcrowd the pot. Brown the beef on all sides (about 2-3 minutes per side). Browned beef equals better flavor! Overcrowding the pot will steam the beef instead of browning it.
* Remove the browned beef from the Instant Pot and set aside.

**3. Sauté the Aromatics:**

* Add the chopped onion, carrots, and celery to the Instant Pot. Sauté until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot (this is called deglazing and adds flavor).
* Add the minced garlic and sauté for another minute until fragrant.

**4. Deglaze the Pot:**

* Pour in the red wine and scrape the bottom of the Instant Pot thoroughly to loosen any remaining browned bits. Let the wine simmer for 1-2 minutes to reduce slightly.

**5. Add Remaining Ingredients:**

* Return the browned beef to the Instant Pot.
* Add the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf.
* Stir well to combine.
* Add the cubed potatoes.

**6. Pressure Cook:**

* Secure the Instant Pot lid and set the valve to the “Sealing” position.
* Select the “Manual” or “Pressure Cook” function and set the cooking time to 35 minutes at high pressure.
* Once the cooking cycle is complete, allow the Instant Pot to naturally pressure release for 15 minutes. After 15 minutes, carefully quick release any remaining pressure.

**7. Thicken (Optional):**

* If you prefer a thicker stew, whisk together the cornstarch and cold water in a small bowl to create a slurry.
* Turn the Instant Pot back to the “Sauté” function.
* Slowly pour the cornstarch slurry into the stew, stirring constantly until the stew thickens to your desired consistency (about 1-2 minutes).

**8. Serve:**

* Remove the bay leaf before serving.
* Ladle the beef stew into bowls and garnish with fresh parsley, if desired.
* Serve hot with crusty bread for dipping.

## Tips for the Best Instant Pot Beef Stew

* **Don’t overcrowd the pot when browning the beef.** Work in batches to ensure proper browning.
* **Deglaze the pot thoroughly after browning the beef and sautéing the vegetables.** This is crucial for preventing the “Burn” warning on your Instant Pot and adds tons of flavor.
* **Use good quality beef broth and red wine.** The flavor of these ingredients will greatly impact the final result.
* **Don’t skip the natural pressure release.** Allowing the pressure to release naturally for 15 minutes helps prevent the stew from splattering and ensures the beef is tender.
* **Adjust the seasonings to your liking.** Taste the stew after cooking and add more salt, pepper, or other herbs as needed.
* **Add other vegetables.** Feel free to add other vegetables like mushrooms, parsnips, or turnips to the stew.
* **For extra flavor, add a splash of balsamic vinegar at the end.** This adds a touch of acidity and complexity.
* **If you don’t have red wine, you can substitute with beef broth.** However, the red wine really does add a significant depth of flavor.
* **For a richer stew, use bone-in beef chuck.** The bones will add extra flavor to the broth.

## Variations

* **Add Mushrooms:** Brown sliced mushrooms along with the onions, carrots, and celery for an earthier flavor.
* **Spicy Beef Stew:** Add a pinch of red pepper flakes or a chopped jalapeno pepper to the stew for a spicy kick.
* **Root Vegetable Stew:** Include parsnips, turnips, and rutabagas along with the carrots and potatoes for a hearty root vegetable stew.
* **Guinness Beef Stew:** Substitute Guinness stout for the red wine for a richer, maltier flavor.
* **French Onion Beef Stew:** Caramelize the onions before adding them to the pot, and top the stew with Gruyere cheese before serving.

## Serving Suggestions

* **Crusty Bread:** Perfect for soaking up the delicious stew broth.
* **Mashed Potatoes:** A classic pairing for beef stew.
* **Rice:** A great option for a lighter meal.
* **Green Salad:** Provides a refreshing contrast to the richness of the stew.
* **Biscuits:** Warm, fluffy biscuits are a delicious accompaniment.

## Make-Ahead and Storage Instructions

* **Make-Ahead:** Beef stew tastes even better the next day, as the flavors have time to meld. You can make the stew a day or two in advance and store it in the refrigerator.
* **Storage:** Store leftover beef stew in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** Beef stew freezes well. Allow the stew to cool completely before transferring it to freezer-safe containers or freezer bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

## Reheating Instructions

* **Stovetop:** Reheat the beef stew in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat individual portions of beef stew in the microwave, stirring occasionally, until heated through.

## Nutritional Information (Approximate)

(Per serving, without optional ingredients or variations)

* Calories: 450-550
* Protein: 35-45g
* Fat: 20-30g
* Carbohydrates: 30-40g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

## Recipe Card

**Instant Pot Beef Stew with Red Wine**

A flavorful and easy beef stew recipe made in the Instant Pot with tender beef, hearty vegetables, and a rich red wine sauce.

**Prep Time:** 20 minutes
**Cook Time:** 50 minutes
**Total Time:** 1 hour 10 minutes
**Servings:** 6-8

**Ingredients:**

* 2 pounds beef chuck, cut into 1-inch cubes
* 2 tablespoons olive oil
* 1 large yellow onion, chopped
* 4 cloves garlic, minced
* 3 large carrots, peeled and chopped
* 3 stalks celery, chopped
* 1.5 pounds Yukon Gold potatoes, peeled and cubed
* 4 cups beef broth
* 1 cup dry red wine
* 2 tablespoons tomato paste
* 1 tablespoon Worcestershire sauce
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1 bay leaf
* Salt and pepper to taste
* 1-2 tablespoons cornstarch (optional), mixed with 2 tablespoons cold water
* Fresh parsley (optional), for garnish

**Instructions:**

1. Pat the beef chuck cubes dry with paper towels and season generously with salt and pepper.
2. Turn on the Instant Pot and select the “Sauté” function. Add the olive oil to the Instant Pot. Once hot, add the beef in batches and brown on all sides. Remove the browned beef from the Instant Pot and set aside.
3. Add the chopped onion, carrots, and celery to the Instant Pot. Sauté until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot. Add the minced garlic and sauté for another minute until fragrant.
4. Pour in the red wine and scrape the bottom of the Instant Pot thoroughly to loosen any remaining browned bits. Let the wine simmer for 1-2 minutes to reduce slightly.
5. Return the browned beef to the Instant Pot. Add the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Stir well to combine. Add the cubed potatoes.
6. Secure the Instant Pot lid and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time to 35 minutes at high pressure.
7. Once the cooking cycle is complete, allow the Instant Pot to naturally pressure release for 15 minutes. After 15 minutes, carefully quick release any remaining pressure.
8. If you prefer a thicker stew, whisk together the cornstarch and cold water in a small bowl to create a slurry. Turn the Instant Pot back to the “Sauté” function. Slowly pour the cornstarch slurry into the stew, stirring constantly until the stew thickens to your desired consistency.
9. Remove the bay leaf before serving. Ladle the beef stew into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread for dipping.

Enjoy your delicious and easy Instant Pot Beef Stew with Red Wine!