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Instant Pot Beef Stew with Red Wine

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This Instant Pot Beef Stew with Red Wine is a cozy, hearty dinner packed with tender beef, root vegetables, and a rich, savory broth. Ready in under an hour, it’s perfect for chilly nights and family gatherings.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 3 cups beef broth (low sodium if possible)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried thyme (or 2 tablespoons fresh, chopped)
  • 2 bay leaves
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 celery stalks, sliced
  • 1 pound baby potatoes, halved or quartered
  • 1 cup frozen peas
  • 8 ounces cremini or white mushrooms, quartered (optional)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

  1. Pat beef cubes dry with paper towels and season with salt and pepper.
  2. Chop carrots, celery, onion, potatoes, and mince garlic.
  3. Set Instant Pot to ‘Sauté’ on high. Add olive oil and brown half the beef on all sides, about 2-3 minutes per batch. Remove and repeat with remaining beef.
  4. Add diced onion to the pot and cook for 2-3 minutes, scraping up browned bits. Add garlic and cook for 1 minute.
  5. Stir in tomato paste and cook until it darkens, about 2 minutes.
  6. Pour in red wine and scrape the bottom to deglaze.
  7. Add browned beef and juices back to the pot. Add carrots, celery, potatoes, mushrooms, beef broth, Worcestershire sauce, thyme, and bay leaves. Stir well.
  8. Lock the lid and set valve to ‘Sealing.’ Cook on ‘Manual’ or ‘Pressure Cook’ (high) for 35 minutes.
  9. Let pressure release naturally for at least 10 minutes, then quick release any remaining pressure.
  10. Remove bay leaves. Mix cornstarch and cold water in a small bowl.
  11. Turn Instant Pot to ‘Sauté.’ Stir in cornstarch slurry and frozen peas. Simmer for 2-3 minutes until stew thickens.
  12. Season to taste with more salt or pepper if needed.
  13. Ladle into bowls and serve hot. Store leftovers in airtight containers.

Notes

For gluten-free, use arrowroot instead of cornstarch and check Worcestershire sauce. Brown beef in batches for best flavor. Add peas at the end to keep them bright. Stew thickens as it cools; add broth if needed when reheating. Substitute wine with extra broth and balsamic vinegar if desired.

Nutrition

Keywords: beef stew, instant pot, red wine, comfort food, winter dinner, easy stew, cozy recipe, pressure cooker, gluten-free option

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