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Instant Pot Beef Stew Recipe with Red Wine

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This Instant Pot beef stew is a hearty, comforting dinner featuring tender beef, earthy vegetables, and a rich, savory sauce enhanced with red wine. It’s quick to prepare, deeply flavorful, and perfect for busy weeknights or cozy gatherings.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced into 1-inch pieces (about 2 cups)
  • 3 medium potatoes, peeled and cut into chunks (about 2 cups)
  • 2 celery stalks, chopped
  • 1 cup dry red wine (cabernet, merlot, or pinot noir)
  • 2 cups beef broth (low-sodium preferred)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch, mixed with 2 tbsp water (optional, for thickening)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat beef cubes dry with paper towels and season with salt and pepper.
  2. Set Instant Pot to ‘Sauté’ mode. Add olive oil and heat until shimmering. Brown beef cubes in batches, searing each side for 2-3 minutes. Transfer browned beef to a plate.
  3. Add onions and celery to the pot. Sauté for 3-4 minutes until softened. Add garlic and cook for another minute.
  4. Pour in red wine, scraping the bottom to deglaze and release any stuck bits.
  5. Return beef to the pot. Add carrots, potatoes, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, and beef broth. Stir to combine.
  6. Secure the lid, set valve to ‘Sealing.’ Select ‘Manual’ or ‘Pressure Cook’ for 35 minutes at high pressure.
  7. Allow pressure to release naturally for 15 minutes, then quick release any remaining pressure.
  8. Remove bay leaf. If desired, thicken stew by stirring in cornstarch slurry and simmering on ‘Sauté’ for 2-3 minutes.
  9. Taste and adjust seasoning as needed.
  10. Ladle stew into bowls, garnish with fresh parsley, and serve hot.

Notes

Cut vegetables into larger chunks to avoid mushiness. For gluten-free, use cornstarch for thickening and check broth labels. You can substitute beef with mushrooms and veggie broth for a vegetarian version. The stew freezes well and tastes even better the next day. Add a splash of balsamic vinegar or frozen peas for extra flavor.

Nutrition

Keywords: beef stew, instant pot, red wine, comfort food, easy dinner, hearty stew, pressure cooker, gluten-free, dairy-free

Find it online: https://lucydishes.com/instant-pot-beef-stew-recipe-with-red-wine-easy-hearty-dinner/