Description
A rich, tender, and deeply flavorful beef stew made in an Instant Pot with red wine. This forgiving recipe requires only 15 minutes of active prep time and delivers restaurant-quality comfort food for busy weeknights.
Ingredients
Scale
- 2 to 2.5 pounds chuck roast, cut into 1.5-inch cubes
- 2 tablespoons neutral oil (avocado or vegetable)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 cup dry red wine (Cabernet, Merlot, or Pinot Noir)
- 1 cup low-sodium beef broth
- 2 tablespoons tomato paste
- 3 large carrots, chopped into 1-inch chunks
- 1.5 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
- 2 tablespoons flour mixed with 2 tablespoons cold water (for slurry)
Instructions
- Prep ingredients: Cut chuck roast into 1.5-inch cubes and pat dry. Dice onion, mince garlic, and chop carrots and potatoes.
- Sear the meat: Turn Instant Pot to ‘Sauté’ on High. Add oil and sear half the beef in a single layer for 2-3 minutes per side until browned. Remove to a plate. Repeat with remaining beef.
- Build flavor base: Reduce heat to Medium. Add onion and cook for 2 minutes. Add garlic and cook for 30 seconds. Stir in tomato paste and cook for 1 minute, scraping up browned bits.
- Deglaze and combine: Pour in red wine and vigorously scrape the bottom of the pot to prevent burn errors. Add beef broth, seared meat, carrots, potatoes, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
- Pressure cook: Lock lid, set valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on High for 40 minutes.
- Natural release: Let the pot sit for 15 minutes after the timer beeps. Carefully turn valve to ‘Venting’ to release remaining pressure.
- Thicken sauce: Turn pot to ‘Sauté’ on Low. Stir in flour slurry and simmer for 3-5 minutes until sauce thickens.
- Finish and serve: Stir in frozen peas and heat through for 2 minutes. Remove bay leaf. Taste and adjust seasoning. Serve with crusty bread.
Notes
Do not skip searing the meat for better flavor. Ensure the bottom of the pot is completely clean after deglazing to avoid the ‘Burn’ error. Use Yukon Gold potatoes as they hold their shape better than Russets. Add frozen peas at the very end to prevent them from turning to mush. Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with crusty b
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 18
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
Keywords: instant pot beef stew, beef stew recipe, easy weeknight dinner, pressure cooker stew, red wine stew, comfort food, meal prep