Instant Pot Beef Stew with Red Wine Easy Cozy Dinner Recipe

There’s just something magical about the way the aroma of tender beef, simmered red wine, and earthy root veggies fills the kitchen on a crisp evening. The first time I made this Instant Pot Beef Stew with Red Wine, it felt like I’d stumbled into the heart of winter comfort food, spoon in hand, breathing in a steam cloud that smelled like pure, savory joy. Honestly, the moment I cracked open the lid, the deep, rich colors of the stew and that waft of garlic and wine made me pause—one of those “this is going to be good” moments you just know in your bones.

Growing up, a big pot of beef stew was my grandma’s answer to just about any problem—rainy days, lost soccer games, or when the power flickered and we all huddled together. I remember being knee-high to a grasshopper, standing on a stool, trying to stir the pot with a wooden spoon twice my size. Years later, I tried to recreate that same feeling, but with a fraction of the time (because let’s face it, none of us have hours to hang around the stove these days).

When I finally unlocked the magic of the Instant Pot, it was like discovering a kitchen secret I wish I’d known years ago. Now this beef stew is a staple for family dinners, meal prep Sundays, and even the occasional neighborly gift. My crew can’t resist sneaking bites straight from the pot before dinner’s on the table. You know what? I can’t blame them. This recipe is dangerously easy, feels like a warm hug, and really is perfect for potlucks, snow days, or when you want to brighten up your Pinterest boards with a little cozy inspiration.

I’ve tested (and tasted) this Instant Pot Beef Stew with Red Wine more times than I can count, just to get the balance right—call it research. Every time, it wins over even the pickiest eaters. Trust me, you’re going to want to bookmark this one for all your chilly night cravings.

Why You’ll Love This Instant Pot Beef Stew with Red Wine

If you’re searching for an Instant Pot Beef Stew with Red Wine that’s as easy as it is comforting, you’re in the right place. After years of trial and error (and a few “oops, that’s overcooked” moments), this recipe has become my go-to for cold evenings when only a hearty bowl will do. Here’s why I keep coming back to this classic with a twist:

• Quick & Easy: Ready in under an hour, thanks to the Instant Pot (no more all-day simmering!).
• Simple Ingredients: No fancy shopping lists—just pantry staples and a splash of good red wine.
• Perfect for Chilly Nights: There’s nothing like a steaming bowl of beef stew to chase away the cold.
• Crowd-Pleaser: Every time I serve this, it disappears. Kids, adults, even those who “don’t like stew”—they’re all in.
• Unbelievably Delicious: The wine adds depth, the beef is fork-tender, and the veggies soak up all the cozy flavor.

What sets this Instant Pot Beef Stew with Red Wine apart? It’s all about the details: browning the beef for extra flavor, using tomato paste for a little tang, and letting the wine and herbs do their thing. Some recipes skip the searing step or cut out the wine—trust me, don’t. I’ve tried the shortcuts, and the flavor just isn’t the same.

This stew isn’t just good—it’s the kind that makes you close your eyes after the first spoonful, savoring every bite. It’s nostalgic, but with a weeknight-friendly twist. Whether you’re hosting friends, feeding a hungry family, or just need a make-ahead meal, this stew delivers every time. No stress, just pure, soul-soothing satisfaction. It’s a recipe you’ll want to serve again and again, because it just feels like home.

What Ingredients You Will Need

This Instant Pot Beef Stew with Red Wine uses simple, wholesome ingredients to create bold flavors and comforting textures—no fuss, just good food. Most are pantry staples, and you can swap things around if needed. Here’s what you’ll need (and a few pro tips thrown in):

• For the Stew Base:
  • 2 pounds (900g) beef chuck roast, cut into 1.5-inch (4 cm) cubes (look for well-marbled beef—it gets super tender!)
  • 2 tablespoons (30ml) olive oil (for searing, adds richness and flavor)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons (32g) tomato paste (for tang and color)
  • 1 cup (240ml) dry red wine (I like Cabernet Sauvignon or Merlot—no need for anything fancy, just something you’d drink)
  • 3 cups (720ml) beef broth (low sodium if possible)
  • 1 tablespoon (10g) Worcestershire sauce (adds depth and umami)
  • 1 teaspoon (5g) salt, plus more to taste
  • 1/2 teaspoon (2g) black pepper
  • 2 teaspoons (4g) dried thyme (or 2 tablespoons fresh, chopped)
  • 2 bay leaves
• Veggies:
  • 4 medium carrots, peeled and cut into 1-inch (2.5 cm) chunks
  • 3 celery stalks, sliced
  • 1 pound (450g) baby potatoes, halved or quartered (Yukon Gold or red potatoes hold up best)
  • 1 cup (150g) frozen peas (add at the end for freshness)
  • 8 ounces (225g) cremini or white mushrooms, quartered (optional, but adds great flavor)
• To Thicken:
  • 2 tablespoons (16g) cornstarch mixed with 2 tablespoons (30ml) cold water (for the classic stew texture)

Ingredient Notes & Substitutions:

• Beef: Chuck roast is my favorite, but stew meat or brisket work too. For a leaner option, try bottom round—just know it won’t be quite as buttery soft.
• Red Wine: If you avoid alcohol, swap with more broth and a splash of balsamic vinegar for some tang.
• Potatoes: Sweet potatoes or parsnips also work well for a twist.
• Mushrooms: Leave them out if you’re not a fan, or add extra for an earthy punch.
• Worcestershire Sauce: Soy sauce or coconut aminos (for gluten-free) make decent substitutes.
• Peas: Fresh or frozen both work—just don’t add them until the very end.

I always recommend using a wine you like to drink, even if it’s just the “cooking” stuff. For gluten-free, check your Worcestershire sauce and swap cornstarch for arrowroot.

Equipment Needed

Great news: you don’t need a ton of fancy gadgets for this Cozy Instant Pot Beef Stew with Red Wine. Here’s what I use (and a few budget-friendly tips):

• 6- to 8-quart Instant Pot (or any electric pressure cooker)
  • If you have a smaller Instant Pot, just halve the recipe—been there, done that, works fine.
• Chef’s knife and cutting board (for prepping all those hearty veggies and beef)
• Wooden spoon or silicone spatula (something sturdy for sautéing and stirring)
• Measuring cups and spoons (accuracy really helps here, especially for liquids and seasonings)
• Small bowl for slurry (to mix cornstarch and water—nothing fancy, just a cereal bowl does the trick)
• Ladle (for serving up those big, cozy bowls)

If you don’t have an Instant Pot, a stovetop Dutch oven or slow cooker also works—just adjust the cooking time (see variations below). I’ve used thrift store wooden spoons for years, and they’re still kicking. For easy cleanup, wipe your Instant Pot’s sealing ring with a little vinegar after those savory recipes—trust me, it helps keep the stew scent from sticking!

How to Make Instant Pot Beef Stew with Red Wine

1. Prep the Beef and Veggies (10 minutes)
   • Pat 2 pounds (900g) beef cubes dry with paper towels. Season generously with 1 teaspoon salt and 1/2 teaspoon pepper.
   • Chop 4 carrots, 3 celery stalks, 1 onion, and halve or quarter 1 pound (450g) baby potatoes. Mince 3 garlic cloves.
   • Tip: Drying the beef helps it brown instead of steam. Don’t skip this little step—makes a big difference!
2. Sear the Beef (10 minutes)
   • Set your Instant Pot to “Sauté” on high. Add 2 tablespoons olive oil. When hot, add half the beef (don’t crowd the pot).
   • Brown on all sides, about 2-3 minutes per batch. Remove to a plate and repeat with the rest.
   • Note: If you skip browning, you’ll miss out on tons of flavor. A little patience pays off.
3. Sauté Veggies and Deglaze (5 minutes)
   • Add diced onion and cook for 2-3 minutes, scraping up browned bits (key for deep flavor!). Add garlic; cook 1 minute.
   • Stir in 2 tablespoons tomato paste. Cook until the paste darkens a shade, about 2 minutes.
   • Pour in 1 cup (240ml) red wine. Scrape the bottom to make sure nothing is sticking (burn notice, begone!).
4. Pressure Cook (35 minutes plus pressure time)
   • Add browned beef and any juices back to the pot. Add carrots, celery, potatoes, mushrooms, 3 cups beef broth, 1 tablespoon Worcestershire, 2 teaspoons thyme, and 2 bay leaves. Give it a good stir.
   • Lock the lid and set the valve to “Sealing.” Cook on “Manual” or “Pressure Cook” (high) for 35 minutes.
   • Let the pressure release naturally for at least 10 minutes, then quick release any remaining pressure.
   • Warning: Don’t rush the natural release—this helps the beef stay tender.
5. Finish and Thicken (5 minutes)
   • Remove bay leaves. In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons cold water.
   • Turn Instant Pot back to “Sauté.” Stir in the slurry and 1 cup frozen peas. Simmer 2-3 minutes—stew will thicken as it sits.
   • Season to taste with more salt or pepper if needed.
   • Tip: If stew is too thick, add a splash of broth. Too thin? Simmer a few extra minutes.
6. Serve
   • Ladle into big bowls and enjoy while hot. Leftovers get even better, so don’t be afraid to make extra!

Cooking Tips & Techniques for Perfect Instant Pot Beef Stew with Red Wine

After many stews and the occasional “what went wrong?” moment, here’s what I’ve learned about mastering Instant Pot Beef Stew with Red Wine:

• Brown, Don’t Rush: Searing the beef isn’t optional! That dark crust means more flavor in every bite. If you rush, you’ll miss out.
• Deglaze Like a Pro: Scrape up all the browned bits after adding wine. If you leave any behind, the Instant Pot might throw a “burn” warning (ask me how I know…).
• Layer Your Veggies: Put potatoes and carrots on top of the beef before pressure cooking. This keeps them from turning to mush.
• Natural Pressure Release: For the most tender beef, always give it at least 10 minutes of natural release—don’t quick-release right away.
• Slurry Secrets: Mix cornstarch with cold water before adding, or you’ll get lumps. Simmer just until thickened—stew thickens more as it cools.
• Wine Quality: Use a wine you’d actually drink. Cheap “cooking” wine can make the stew taste off. The flavor really shines here.
• Don’t Overcrowd: Brown beef in batches for better caramelization. If you crowd the pot, you end up steaming instead of searing.
• Season in Layers: Taste after pressure cooking and again after thickening. You may need more salt or pepper—veggies can soak it up!

One time I added all the peas before pressure cooking—ended up with mushy, sad peas. Lesson learned! Always add delicate veggies at the end. And if you ever get a “burn” warning, don’t panic—just stir, add a splash of liquid, and carry on.

Variations & Adaptations

One of the best things about Instant Pot Beef Stew with Red Wine is how easy it is to tweak for your tastes or pantry. Here are some of my favorite spins:

• Gluten-Free: Use arrowroot instead of cornstarch, and double-check your Worcestershire sauce. The rest is naturally gluten-free!
• Low-Carb: Swap potatoes for rutabaga or turnips. I’ve done this on keto weeks, and the stew is still hearty and satisfying.
• Vegetable-Packed: Add parsnips, sweet potatoes, or butternut squash for seasonal flair. In summer, toss in green beans or corn at the end.
• Red Wine-Free: Replace wine with extra broth and 2 tablespoons balsamic vinegar for tang and depth.
• Slow Cooker Version: Sear beef in a skillet, then add all ingredients (except peas and slurry) to a slow cooker. Cook on low 7-8 hours or high 4-5 hours. Stir in peas and slurry at the end.
• Herb Swaps: Rosemary or Italian seasoning work well if you’re out of thyme. I sometimes throw in a sprig of fresh rosemary for a woodsy kick.

Personally, I like sneaking in a handful of pearl onions or a splash of sherry if I’m feeling fancy. My kids love when I add extra carrots (they call it “treasure hunting” for sweet chunks). Stew is forgiving—let your cravings lead the way!

Serving & Storage Suggestions

For serving, I love piling this Instant Pot Beef Stew with Red Wine into deep bowls, topped with a sprinkle of fresh parsley. Serve it piping hot—it’s best when steam curls up and warms your cheeks.

Pair with a thick slice of crusty bread, a scoop of creamy mashed potatoes, or even buttered egg noodles. For a cozy dinner, add a simple green salad and a glass of the same red wine you used in the stew. If you’re hosting, offer a side of pickled onions or tangy yogurt for brightness.

To store, cool leftovers completely, then transfer to airtight containers. The stew keeps in the fridge for up to 4 days and actually tastes even richer as the flavors meld. For longer storage, freeze in single-serving portions (up to 3 months). Thaw overnight in the fridge.

To reheat, warm gently on the stove or in the microwave, adding a splash of broth if the stew has thickened too much. The peas stay bright green if you reheat gently. Honestly, I think the leftovers are even better—just like grandma’s, but faster!

Nutritional Information & Benefits

This Instant Pot Beef Stew with Red Wine is hearty, filling, and surprisingly balanced for a comfort food classic. A typical serving (about 1.5 cups/350g) has approximately:

• Calories: 350-400
• Protein: 30g
• Carbs: 22g
• Fat: 13g
• Fiber: 5g

Beef provides iron, B vitamins, and protein—great for energy and muscle repair. Carrots and peas add vitamin A, fiber, and a touch of natural sweetness. Choosing lean beef and low-sodium broth keeps things heart-friendly. This recipe is naturally gluten-free with one simple swap, and you can reduce carbs by skipping the potatoes.

Allergens: Contains beef, nightshades (potatoes, tomatoes), and possible gluten in Worcestershire sauce. If you need to avoid these, check the substitutions above. For me, this stew is a cozy way to get plenty of veggies and protein, all in one bowl.

Conclusion

If you want a dinner that fills your home with warmth and your belly with comfort, this Instant Pot Beef Stew with Red Wine is the recipe to try. It’s quick enough for a weeknight, but special enough for company—just the kind of dish that makes you feel taken care of. I keep coming back to it because it’s reliable, flexible, and always gets rave reviews from everyone at the table.

Don’t be afraid to make it your own—switch up the veggies, tweak the herbs, or add a splash more wine (I won’t tell). The beauty of stew is in the little imperfections and personal touches. Honestly, this is one of those recipes that made me fall in love with cooking all over again.

Give it a try, then let me know in the comments how you served it, what swaps you made, or who you shared it with. Snap a picture for Pinterest, because this bowl is pure cozy vibes. Here’s to happy, chilly nights and big, flavorful bowls of stew. Enjoy, friends!

Frequently Asked Questions

How long does Instant Pot Beef Stew with Red Wine take to cook?

From start to finish, it takes about 1 hour, including prep, sautéing, pressure build-up, and natural release. Actual hands-on time is just 20 minutes!

Can I make this stew without red wine?

Yes! Replace the wine with more beef broth and add 2 tablespoons balsamic vinegar for depth. The stew will still be delicious and hearty.

What’s the best cut of beef for Instant Pot Beef Stew?

Beef chuck roast is ideal—it turns fork-tender and flavorful. You can also use brisket or pre-cut stew meat, but chuck is my top pick.

How do I thicken the stew if it’s too runny?

Mix 2 tablespoons cornstarch with 2 tablespoons cold water, then stir into the hot stew. Simmer for a couple of minutes until thickened.

Can I freeze leftovers?

Absolutely! Cool the stew completely, portion into airtight containers, and freeze for up to 3 months. Thaw in the fridge and reheat gently with a splash of broth to refresh the texture.

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