This Instant Pot Red Wine Beef Stew is hearty and full of rich flavors. The beef becomes tender while simmering in red wine, making every bite delicious!
The best part? It cooks faster than traditional stews, so I can enjoy it on busy nights. Just throw everything in, and let the magic happen while I sip on a glass of that red wine! 🍷
Key Ingredients & Substitutions
Beef Stew Meat: Choose a cut like chuck roast, which becomes tender with cooking. If you’re looking for a leaner option, use sirloin. For a different flavor, try using lamb or even chicken thighs!
Red Wine: A dry red wine like Cabernet Sauvignon or Merlot works best. If you’d prefer not to use wine, try a mix of beef broth and a tablespoon of vinegar for acidity.
Vegetables: Carrots and baby potatoes add sweetness and heartiness. Feel free to switch in parsnips or turnips, and you can use regular potatoes cut into chunks instead of baby potatoes.
Herbs: Thyme and rosemary give a nice earthy flavor. Fresh herbs are wonderful if you have them! As a substitute, Italian seasoning can work in a pinch.
How Do You Achieve Perfectly Browned Beef?
Browning the beef is key for flavor! This process develops a rich base for your stew. Here are some tips:
- Work in batches to avoid overcrowding—this helps achieve that nice brown color.
- Make sure your Instant Pot is hot enough before adding the meat; it should sizzle.
- Let the beef sit untouched for a few minutes before flipping to get a good sear.
How Do You Thicken Your Stew Just Right?
If you like a thicker stew, follow this simple technique:
- Mix flour with a bit of water to form a slurry.
- Stir the slurry into the stew after cooking, then use the “Sauté” function to simmer it for a few minutes.
- Keep an eye on it—stir frequently for even thickening.
Cooking is all about adjusting to your preference, so feel free to tweak these steps to find what works best for you!
Instant Pot Red Wine Beef Stew
Ingredients You’ll Need:
- 2 lbs beef stew meat, cut into 1-inch cubes
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 ½ cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 4 carrots, peeled and cut into chunks
- 1 lb baby potatoes or small Yukon gold potatoes, halved if large
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons water (optional, if using flour)
- Fresh parsley, chopped (for garnish)
- Mashed potatoes, for serving (optional)
How Much Time Will You Need?
This hearty stew takes about 15 minutes to prep and 35 minutes to cook under high pressure in the Instant Pot. Allow a few extra minutes for the pressure to release naturally afterward. In less than an hour, you’ll have a warm, comforting meal ready to enjoy!
Step-by-Step Instructions:
1. Season the Beef:
Start by seasoning the beef cubes with salt and black pepper. Make sure they’re evenly coated for great flavor!
2. Brown the Beef:
Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the beef cubes in batches—don’t overcrowd the pot! Brown them on all sides for about 3-4 minutes. Once browned, remove the beef from the pot and set aside.
3. Cook the Aromatics:
In the same pot, add the finely chopped onion and cook in the beef drippings for about 3 minutes until softened. Next, add the minced garlic and cook for an additional 30 seconds until fragrant.
4. Add Flavorful Ingredients:
Add the tomato paste and stir it in, cooking for another minute to deepen the flavors.
5. Deglaze with Red Wine:
Pour in the dry red wine and use a wooden spoon to scrape the bottom of the pot. This helps to release any browned bits—great for flavor! Allow the wine to simmer for 2-3 minutes to reduce slightly.
6. Combine Ingredients:
Return the browned beef to the pot. Then add the beef broth, carrots, potatoes, thyme, rosemary, and bay leaves. Mix everything together well.
7. Pressure Cook:
Lock the lid onto the Instant Pot and set it to high pressure for 35 minutes. This will cook the stew and make the beef deliciously tender!
8. Release the Pressure:
When the cooking time is up, allow the pressure to release naturally for 10 minutes. After that, carefully quick release any remaining pressure.
9. Thicken the Stew (Optional):
If you prefer a thicker stew, mix the flour with water to create a slurry and stir it into the pot. Then set the Instant Pot to “Sauté” mode and simmer for 3-5 minutes until the sauce thickens.
10. Final Seasoning and Serve:
Remove the bay leaves and taste the stew. Adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh chopped parsley, over tasty mashed potatoes if you like!
Enjoy your rich and tender Instant Pot Red Wine Beef Stew! It’s perfect for cozy meals and gatherings. 🍷🥘
Can I Use Different Cuts of Beef?
Absolutely! While chuck roast is a popular choice due to its tenderness when cooked, you can also use brisket or even sirloin. Just make sure the meat is suitable for slow cooking, as it helps achieve that melt-in-your-mouth texture.
Can I Substitute the Red Wine?
If you prefer not to use wine, you can replace it with more beef broth or a combination of broth and a tablespoon of balsamic vinegar for acidity. Keep in mind that it may alter the flavor slightly.
How Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth if it thickens too much.
Can I Freeze This Stew?
Yes, you can freeze the stew! Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.