This warm and hearty Instant Pot Red Wine Beef Stew is perfect for chilly days. It features tender beef, colorful veggies, and a splash of red wine for an extra touch of flavor.
Honestly, it’s so easy to make! I just toss everything in the pot and let it do its magic while I sip on a little of that wine—totally necessary, right? 🍷
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it becomes tender as it cooks. If you want a leaner option, use top sirloin or round steak.
Red Wine: A medium-bodied wine like Cabernet Sauvignon or Merlot works best. If you prefer not to use wine, substitute with more beef broth and add a splash of vinegar for acidity.
Vegetables: Carrots and potatoes give great texture, but you can add celery, peas, or mushrooms. Feel free to get creative with what you have!
Herbs: Fresh herbs add bright flavor. If you don’t have fresh thyme or rosemary, dried works just fine. I often use Italian seasoning for a twist!
How Do I Achieve Perfectly Browned Beef?
Browning the beef enhances the stew’s flavor. To do this correctly:
- Set your Instant Pot to “Sauté” and let it warm up for a few minutes.
- Make sure to season the beef well with salt and pepper before adding it to the oil.
- Brown in batches to avoid overcrowding. Each piece should touch the bottom of the pot without stacking!
- Cook for about 3-4 minutes per side until it’s a nice deep brown, as this will add depth to your stew.
Remember, patience is key! Don’t rush the browning step.
Instant Pot Red Wine Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1 to 1.5 inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups carrots, peeled and cut into chunks
- 2 cups baby potatoes or Yukon gold potatoes, halved or quartered if large
- 1.5 cups red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 1 teaspoon dried rosemary (or 2 teaspoons fresh rosemary)
- 2 bay leaves
- 2 tablespoons all-purpose flour (optional, for thickening)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious stew takes about 15 minutes for prep and cooking time, and then around 10-15 minutes for the pressure to release. So, you’ll be enjoying a warm, hearty meal in about 45 minutes total!
Step-by-Step Instructions:
1. Sauté the Beef:
First, turn the Instant Pot to “Sauté” mode and add the olive oil. While it heats up, season the beef cubes generously with salt and pepper. Once the oil is hot, brown the beef in batches—make sure not to overcrowd the pot. Cook each batch for about 3-4 minutes on each side until nicely browned. When done, remove the beef and set it aside on a plate.
2. Cook the Vegetables:
Next, add the chopped onion to the same pot. Sauté for about 3-5 minutes, until the onion softens. Then, add the minced garlic and cook for another 30 seconds until you can smell the fragrance!
3. Add Flavor:
Stir in the tomato paste and cook for 1 minute to enhance its flavor. Now, it’s time to pour in the red wine. Scrape the bottom of the pot to deglaze and release all those tasty browned bits. Let the wine simmer for 2-3 minutes!
4. Combine Everything:
Add the browned beef back into the pot. Pour in the beef broth, Worcestershire sauce, thyme, rosemary, and toss in the bay leaves. Next, add the carrots and potatoes, stirring everything to combine well.
5. Pressure Cook:
Secure the lid on the Instant Pot. Set it to “Pressure Cook” or “Manual” at high pressure for 35 minutes. Once it’s cooked, allow the pressure to release naturally for about 10-15 minutes before doing a quick release for any remaining pressure.
6. Thicken (Optional) and Serve:
If you’d like to thicken up the stew, mix the flour with cold water to make a slurry. Turn the Instant Pot to “Sauté” mode again and stir in the slurry, cooking until the stew thickens, about 3-5 minutes. Finally, remove the bay leaves, taste, and adjust with more salt and pepper if needed.
7. Garnish and Enjoy:
Serve the stew hot, garnished with fresh chopped parsley. This dish pairs beautifully with creamy mashed potatoes or warm crusty bread. Enjoy your rich, tender, and flavorful Instant Pot Red Wine Beef Stew!
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is ideal for stews because it becomes tender during cooking, you can also use cuts like brisket or round. Just remember that leaner cuts may need less cooking time.
What Type of Red Wine Should I Use?
For this stew, a medium-bodied red wine like Cabernet Sauvignon or Merlot is perfect. However, feel free to use any wine you enjoy drinking! If you prefer to skip the wine, you can substitute with additional beef broth and a splash of vinegar for acidity.
Can I Make This Ahead of Time?
Yes! You can prepare the stew and refrigerate it for up to 3 days. In fact, the flavors often improve after a day. Just reheat on the stove or in the microwave, stirring occasionally.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the stew in portion-sized containers for up to 3 months. Just thaw in the fridge overnight before reheating!