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Savory Instant Pot Beef Stew Recipe Easy Homemade with Carrots and Red Wine

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A hearty and comforting beef stew made quickly in the Instant Pot with tender beef chunks, carrots, and a rich depth of flavor from dry red wine. Perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 3 large carrots, peeled and sliced into thick rounds
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 2 cups beef broth (low sodium preferred)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons olive oil or vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 celery stalks, sliced (optional)
  • 2 medium potatoes, peeled and cubed (optional)

Instructions

  1. Cut the beef into 1-inch cubes (about 2 pounds). Peel and slice 3 large carrots into thick rounds. Chop 1 large yellow onion and mince 3 garlic cloves. If using, peel and cube 2 medium potatoes and slice 2 celery stalks.
  2. In a small bowl, toss the beef cubes with 2 tablespoons of all-purpose flour, 1 teaspoon salt, and ½ teaspoon black pepper.
  3. Set your Instant Pot to ‘Sauté’ mode and heat 2 tablespoons of olive oil until shimmering. Working in batches if needed, add beef cubes and brown on all sides, about 3-4 minutes per batch. Remove beef and set aside.
  4. Add the chopped onion to the pot and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook another 30 seconds until fragrant.
  5. Pour in 1 cup (240 ml) of dry red wine, scraping the bottom with a wooden spoon to release browned bits. Let the wine simmer for 2 minutes to burn off some alcohol.
  6. Return the beef to the pot along with 2 cups (480 ml) beef broth, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 2 sprigs fresh thyme, and 1 bay leaf. Stir gently to combine.
  7. Toss in the carrots, and if using, potatoes and celery. Stir gently so veggies are submerged.
  8. Seal the Instant Pot lid and set it to ‘Pressure Cook’ or ‘Manual’ on high for 35 minutes. The pot will take about 10-15 minutes to come to pressure before cooking starts.
  9. Once cooking is done, let the pressure release naturally for 10 minutes, then carefully do a quick release to let out any remaining steam.
  10. Open the lid, remove the thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper. If the stew needs thickening, set Instant Pot back to ‘Sauté’ for a few minutes to reduce the liquid, stirring often.

Notes

Browning the beef properly is key for flavor; do not overcrowd the pot during searing. Use a dry red wine you enjoy drinking for best flavor. Let the pressure release naturally for tenderness. To thicken stew, use a slurry of cornstarch and cold water if needed. Adjust seasoning at the end for best results.

Nutrition

Keywords: Instant Pot beef stew, beef stew with red wine, easy beef stew, pressure cooker stew, hearty stew recipe, weeknight dinner, comfort food

Find it online: https://lucydishes.com/savory-instant-pot-beef-stew-recipe-easy-homemade-with-carrots-and-red-wine/