Instant Pot Beef Stew Recipe with Red Wine – Easy Hearty Dinner

Introduction

Let me tell you, the aroma that fills your kitchen when you make this savory Instant Pot beef stew with red wine is nothing short of magical. It’s that deep, mouthwatering scent—rich beef, earthy vegetables, and a hint of bold red wine—that instantly makes your stomach rumble. The first time I made this beef stew, I honestly couldn’t believe how tender everything turned out. I remember standing by the counter, spoon in hand, stealing a taste straight from the pot (in the name of research, of course). The flavors hit me all at once—comforting, robust, and just a little fancy.

Years ago, before I had an Instant Pot, beef stew was strictly a “Sunday afternoon” project. You know, the kind of thing my grandma would simmer all day long, filling the whole house with warmth and anticipation. Back then, I’d be knee-high to a grasshopper, sneaking chunks of carrot and potato from the pot when no one was looking. Now, thanks to this Instant Pot beef stew recipe, I can bring that same nostalgia to my own busy weeknights—without babysitting a bubbling pot for hours.

The first time I served this to my family, I had to laugh. They kept circling the kitchen, asking when dinner would be ready, and once I finally ladled bowls onto the table, it was silent except for satisfied slurps. My husband even admitted it might be better than his mom’s (don’t worry, I won’t tell her). Honestly, this stew has become my go-to for chilly evenings, family gatherings, and even those “what’s for dinner?” nights when I just want something hearty and easy. It’s the kind of recipe you wish you’d found years ago—a pure, nostalgic comfort meal that’s dangerously easy to make and perfect for impressing guests or feeding a hungry crew. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

If you love classic comfort food but crave a little more flavor (and way less fuss), my Instant Pot beef stew with red wine is the answer. I’ve tested this recipe every which way—different cuts of beef, various wines, even swapping veggies—just to make sure it’s foolproof. Whether you’re a seasoned home cook or just got your Instant Pot last week, you’ll find this stew hits all the right notes.

• Quick & Easy: Ready in under 90 minutes—no need to plan hours ahead or watch the pot like a hawk.
• Simple Ingredients: Nothing fancy, just wholesome beef, potatoes, carrots, and a splash of red wine (the kind you’d actually want to drink).
• Perfect for Any Occasion: This stew shines at potlucks, cozy family dinners, and even holiday gatherings.
• Crowd-Pleaser: Kids love the tender meat and soft veggies, adults go wild for the rich, savory sauce. I haven’t met anyone who didn’t go back for seconds.
• Unbelievably Delicious: The Instant Pot makes everything melt-in-your-mouth tender, and the red wine adds a depth you just can’t get any other way.

What sets this stew apart? Honestly, it’s the balance. Using the right red wine (I like a cabernet or merlot), a touch of tomato paste, and browning the beef first—these are the secrets that take it from “just another stew” to “best beef stew ever.” You get that glossy, flavorful sauce that clings to every forkful. It’s comfort food, but with a little grown-up flair, and still just as satisfying as grandma’s version.

If you’re looking for a dish that feels special but fits into your everyday dinner routine, this beef stew is it. It’s the kind that makes you close your eyes after that first bite. Trust me, you’ll want to make extra for leftovers (they’re even better the next day). Whether you’re cooking for a crowd or just yourself, you can’t go wrong with this Instant Pot beef stew recipe with red wine.

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and a few are fridge regulars. I like to keep things flexible—swap what you need, make it your own, but don’t skip the wine (it’s the secret ingredient for that rich, restaurant-level sauce).

• For the stew:
  • 2 lbs (900g) beef chuck roast, cut into 1.5-inch cubes (look for good marbling; it makes a difference!)
  • 2 tbsp (30ml) olive oil (for browning the beef)
  • 1 large yellow onion, chopped (adds sweetness and depth)
  • 3 cloves garlic, minced (don’t be shy, garlic gives it punch)
  • 3 medium carrots, sliced into 1-inch pieces (about 2 cups/250g)
  • 3 medium potatoes, peeled and cut into chunks (Yukon gold or russet—about 2 cups/300g)
  • 2 celery stalks, chopped (adds a savory backbone)
  • 1 cup (240ml) dry red wine (cabernet, merlot, or pinot noir; don’t use “cooking wine”)
  • 2 cups (480ml) beef broth (low-sodium preferred; I like Kettle & Fire for richness)
  • 2 tbsp (30g) tomato paste (thickens the sauce and adds umami)
  • 1 tbsp (15ml) Worcestershire sauce (for a little zing)
  • 1 tsp (2g) dried thyme
  • 1 tsp (2g) dried rosemary
  • 1 bay leaf
  • 1 tsp (6g) salt
  • ½ tsp (2g) black pepper
• For finishing:
  • 2 tbsp (16g) cornstarch, mixed with 2 tbsp (30ml) water (optional, for thickening)
  • Fresh parsley, chopped (for garnish)

If you want to shake things up, use sweet potatoes instead of regular, swap parsnips for carrots, or toss in frozen peas at the end (my kids love peas). For gluten-free, the cornstarch slurry is your friend. Don’t have fresh herbs? Dried works fine, just use a bit less. You can also use boneless short ribs or stew meat—whatever’s on sale or looks best at the market. Honestly, this Instant Pot beef stew recipe with red wine is forgiving and flexible, so don’t stress if you’re missing a thing or two.

Pro tip: If you want a deeper, almost smoky flavor, try adding a splash of balsamic vinegar or a teaspoon of smoked paprika. I’ve tried it both ways, and each version is delicious in its own right!

Equipment Needed

• 6-quart Instant Pot (or similar electric pressure cooker): Essential for pressure cooking; if you’re using a smaller model, halve the recipe.
• Large cutting board: You’ll want plenty of space for prepping veggies and beef.
• Sharp chef’s knife: Makes cubing beef and chopping veggies much easier (I’m partial to Victorinox—it’s budget-friendly and stays sharp).
• Wooden spoon or silicone spatula: For stirring and scraping the bottom of the pot after browning.
• Measuring cups and spoons: Precision counts for seasoning and liquids.
• Mixing bowl: Handy for tossing the beef with salt and pepper before browning.
• Ladle: For serving up those hearty portions.
• Optional: Potato peeler, if you prefer peeled potatoes (sometimes I skip it for rustic charm).

If you don’t have an Instant Pot, a slow cooker will work (just cook for 6-8 hours on low). A Dutch oven on the stovetop offers another old-school option, but you’ll need to simmer for 2-3 hours. I’ve used all three methods over the years, but nothing beats the convenience of the Instant Pot for weeknight stew cravings.

Quick tip: Always give the sealing ring of your Instant Pot a sniff—if it smells like last week’s curry, soak it in vinegar and water overnight. Trust me, you don’t want those flavors mingling.

Preparation Method

1. Prep the beef: Pat the beef cubes dry with paper towels. Season with 1 tsp (6g) salt and ½ tsp (2g) black pepper. This helps get that delicious crust when browning.
2. Brown the beef (10 minutes): Set Instant Pot to “Sauté” mode. Add 2 tbsp (30ml) olive oil and let it heat until shimmering. Working in batches, add beef cubes in a single layer, searing each side for about 2-3 minutes until deeply browned. Don’t overcrowd—the beef browns better this way. Transfer browned beef to a plate. If you notice the bottom getting too dark, splash in a bit of red wine and scrape up the bits (they add flavor!).
3. Sauté the aromatics (5 minutes): Add onions and celery to the pot. Sauté for 3-4 minutes until softened. Toss in the minced garlic and cook for another minute, until fragrant but not burnt (burnt garlic = bitter stew).
4. Deglaze with wine (2 minutes): Pour in 1 cup (240ml) red wine, scraping the bottom with a wooden spoon to release any stuck bits. This step builds the stew’s flavor base and prevents the dreaded “burn” warning.
5. Add remaining veggies and seasonings: Return beef to the pot. Add carrots, potatoes, tomato paste, Worcestershire sauce, dried thyme, rosemary, and bay leaf. Pour in 2 cups (480ml) beef broth. Stir everything well to combine.
6. Pressure cook (35 minutes): Secure the lid, set valve to “Sealing.” Select “Manual” or “Pressure Cook” and set to 35 minutes at high pressure. It might take 10-15 minutes to come to pressure, so don’t worry if you hear some hissing.
7. Natural release (15 minutes): When the timer beeps, let the pressure release naturally for 15 minutes (don’t rush this step for ultra-tender beef). Then, quick release any remaining pressure.
8. Thicken the stew (optional, 5 minutes): Remove the bay leaf. If you prefer a thicker stew, mix 2 tbsp (16g) cornstarch with 2 tbsp (30ml) cold water. Set Instant Pot to “Sauté” and stir in the slurry. Simmer for 2-3 minutes until the sauce thickens. If it gets too thick, add a splash of broth.
9. Taste and adjust: Taste the stew and add more salt or pepper if needed. Sometimes a pinch of sugar brings out the flavors, especially if your wine is extra dry.
10. Serve: Ladle stew into bowls, garnish with fresh chopped parsley, and serve hot. If you want to get fancy, sprinkle with flaky sea salt or a drizzle of good olive oil.

Troubleshooting tips: If the beef isn’t fork-tender, lock the lid back on and cook for another 5-10 minutes. If the stew tastes a bit bland, check your seasoning or try a squirt of lemon juice or balsamic for brightness. Veggies too mushy? Cut them into larger chunks next time, or add them halfway through cooking.

My personal tip: Prep everything in advance and keep it in the fridge—then when you’re ready to cook, it’s a total breeze. Bonus: This stew freezes beautifully, so double the batch if you want easy future meals.

Cooking Tips & Techniques

After making this Instant Pot beef stew recipe with red wine about a dozen times, I’ve picked up a few tricks (and learned from some hilarious missteps). Here’s what you need to know for stew success:

• Browning matters: Don’t skip the searing step, even if you’re in a rush. That caramelized crust on the beef is where all the savory flavor comes from. I’ve tried tossing everything in raw once… let’s just say, my family noticed.
• Deglazing is crucial: After browning, always add a splash of wine or broth and scrape up the fond (those brown bits). Not only does this prevent the Instant Pot’s “burn” warning, it gives the stew incredible depth.
• Veggie size matters: Cut carrots and potatoes a bit bigger than bite-sized—pressure cooking can turn small chunks into mush.
• Taste as you go: Sometimes, depending on your wine or broth, the stew might need a touch more salt, pepper, or even a pinch of sugar to balance the acidity.
• Timing is flexible: If you’re running late, natural release can go longer—up to 30 minutes—and the stew just gets better. If you’re in a hurry, quick release after 10 minutes works too.

Honestly, I’ve forgotten the bay leaf more than once (oops), and while the stew was still tasty, that little aromatic touch does make a difference. If you want extra flavor, toss in a Parmesan rind or a splash of soy sauce for umami. And for multitasking, prep all your veggies while the beef browns—saves time and keeps things moving.

Don’t be afraid to experiment with herbs. Fresh thyme is wonderful, but dried works in a pinch. The Instant Pot makes this stew forgiving, so you can tweak and tinker without fear.

Variations & Adaptations

One thing I love about this Instant Pot beef stew recipe with red wine is how easily you can customize it. Whether you’re working around allergies, dietary needs, or just craving something a little different, here are my favorite twists:

• Gluten-Free: Stick to cornstarch for thickening and double-check your beef broth label. This stew is naturally gluten-free with those tweaks!
• Low-Carb: Swap potatoes for rutabaga or cauliflower florets. The stew stays hearty but cuts carbs way down (I do this for my keto friends, and nobody complains).
• Vegetarian Adaptation: Use portobello mushrooms instead of beef, veggie broth, and skip the Worcestershire (or use a vegetarian brand). Add extra carrots, parsnips, and root veggies for bulk.
• Seasonal swaps: In summer, toss in fresh green beans or sweet corn. In winter, add parsnips or turnips for a cozy twist.
• Flavor boosters: Stir in a tablespoon of balsamic vinegar or a handful of frozen peas right before serving for brightness and color.
• Allergen notes: If you need dairy-free, this recipe is naturally so! For soy-free, avoid Worcestershire or use coconut aminos.

My personal favorite? Sometimes I add a splash of dark beer instead of all the wine (makes the sauce extra malty and hearty). And when I’m feeling indulgent, I toss in a handful of pearl onions or mushrooms—those little extras make it feel like a restaurant meal.

Serving & Storage Suggestions

This stew is best served piping hot, ladled into deep bowls so the steam fogs up your glasses and the aroma teases your appetite. I love serving it with thick slices of crusty bread—perfect for dunking into the rich, savory broth. If you want to go all out, a sprinkle of fresh parsley and a crack of black pepper on top makes it Pinterest-worthy.

Pair with a robust red wine (hey, you’ve already got the bottle open), or a simple green salad to lighten things up. For a truly hearty meal, add a side of buttered egg noodles or mashed potatoes—my kids swear by the “double starch” method.

Storage is easy: let leftovers cool, then transfer to airtight containers. It’ll keep in the fridge for up to 4 days. For longer storage, freeze portions in zip-top bags—just thaw overnight in the fridge and reheat gently on the stove or in the microwave. Pro tip: The flavors deepen and meld after a day or two, so if you can resist, save some for tomorrow.

When reheating, add a splash of beef broth or water to loosen the sauce. Stir gently—sometimes potatoes get a bit soft, but the flavor stays on point.

Nutritional Information & Benefits

For each hearty serving (about 1.5 cups): you’re looking at roughly 350 calories, 26g protein, 14g fat, and 22g carbs—mostly from the veggies. Beef is a great source of iron and B vitamins, while carrots and potatoes add fiber, potassium, and vitamin C. The red wine not only adds flavor, but brings a hit of antioxidants (just a splash, so don’t worry).

This Instant Pot beef stew recipe with red wine is naturally gluten-free (if you use cornstarch and double-check your broth). It’s also dairy-free, and can be made low-carb with a few veggie swaps. Potential allergens? Watch for Worcestershire (contains anchovies) and beef broth (some brands add soy).

From a wellness angle, I love how this stew packs in protein and veggies without feeling heavy or greasy. It’s perfect for family meals—nutritious, filling, and oh-so-satisfying.

Conclusion

If you’re craving a dinner that feels like a warm hug, this Instant Pot beef stew recipe with red wine is the one to try. It’s foolproof, flexible, and loaded with flavor—making weeknight dinners easy and special. I love how you can customize it for your family’s tastes or whatever’s in your fridge, and it always comes out tender and hearty.

Honestly, this stew has become a staple in my kitchen. Whether you’re a beginner or a seasoned cook, I hope you’ll give it a go and make it your own! Leave a comment below with your favorite twist, share it with friends, or tag me if you post a photo on Pinterest. There’s nothing better than seeing your delicious creations!

So, grab your Instant Pot, pour a glass of wine, and get ready for the best beef stew you’ve ever made. Happy cooking!

FAQs

Can I make this Instant Pot beef stew recipe with red wine without alcohol?

Absolutely! Just swap the wine for extra beef broth, or use grape juice with a splash of vinegar for similar depth. The flavor will still be rich and hearty.

What cut of beef is best for Instant Pot beef stew?

Chuck roast is my favorite—it’s affordable and gets super tender under pressure. You can also use stew meat, brisket, or boneless short ribs.

How do I avoid mushy vegetables in my beef stew?

Cut veggies into larger chunks and add delicate ones (like peas or green beans) after pressure cooking. If you prefer firmer potatoes, add them halfway through.

Can I double this recipe for a crowd?

Yes, as long as your Instant Pot isn’t filled past the max line. You might need to brown the beef in batches, but cooking time stays the same.

Is this beef stew freezer-friendly?

Definitely! Freeze cooled stew in airtight containers for up to 3 months. Thaw overnight and reheat gently—flavors are even better after freezing.

Print