Rich and Savory Instant Pot Beef Stew with Red Wine
This instant pot beef stew features deeply browned chuck, a rich red wine reduction, and a savory gravy that thickens in just 35 minutes of pressure cooking.
This instant pot beef stew is designed for those who want the depth of a Sunday roast on a Tuesday night. By leveraging high-pressure heat, we can transform tough chunks of beef chuck into meltingly tender morsels in a fraction of the time required for a traditional braise.
The secret to this easy instant pot beef stew isn't just the machine; it's the sequence. We start by browning the meat directly in the pot to create a fond, then deglaze with red wine and tomato paste to build a complex, savory base. Using a pressure cooker beef stew method ensures that the carrots and potatoes hold their shape while the sauce develops a glossy, coat-the-back-of-the-spoon consistency.
Forget watery broths. This recipe utilizes a quick cornstarch slurry at the very end, turning the cooking liquid into a rich gravy that clings to every vegetable. It’s a hearty, one-pot meal that delivers maximum flavor with minimal cleanup.
Ingredients
The Beef & Aromatics
- 2 lbs (900g) beef chuck roast, cut into 1.5-inch cubes
- 2 tbsp neutral oil (like avocado or vegetable oil)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup dry red wine (Cabernet or Merlot)
The Stew Base
- 2 cups beef bone broth or high-quality stock
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 lb (450g) baby Yukon Gold potatoes, halved
- 3 large carrots, peeled and cut into 1-inch rounds
- 2 bay leaves
- 1.5 tsp kosher salt, plus more to taste
- 1/2 tsp freshly cracked black pepper
The Finish
- 2 tbsp cornstarch
- 2 tbsp cold water
- 1/2 cup frozen peas (optional)
- Fresh parsley, chopped for garnish
Instructions
- 1
Pat the beef cubes completely dry with paper towels and season generously with salt and pepper.
- 2
Set the Instant Pot to 'Sauté' on high. Add the oil and brown the beef in two batches to avoid crowding, searing for 3-4 minutes per side until a dark crust forms. Remove beef to a plate.
- 3
Add the diced onion to the pot and sauté for 3 minutes until softened. Stir in the garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red.
- 4
Pour in the red wine and use a wooden spoon to scrape up every bit of the brown fond from the bottom of the pot; this is where the flavor lives.
- 5
Return the beef and any accumulated juices to the pot. Add the broth, Worcestershire sauce, thyme, potatoes, carrots, and bay leaves.
- 6
Lock the lid and set the steam release valve to 'Sealing'. Select 'Pressure Cook' or 'Manual' on high for 35 minutes.
- 7
When the timer ends, allow a natural pressure release for 10 minutes, then carefully turn the valve to 'Venting' to release any remaining steam.
- 8
Open the lid and discard the bay leaves. In a small bowl, whisk the cornstarch and cold water into a smooth slurry.
- 9
Select 'Sauté' again. Stir the slurry into the bubbling stew and cook for 2-3 minutes until the sauce thickens into a rich gravy. Stir in the frozen peas if using.
- 10
Taste for seasoning and serve hot, garnished with fresh parsley.
Tips
- → Don't skip browning the meat. The Maillard reaction is the only way to get that deep, 'slow-cooked' flavor in a pressure cooker.
- → Keep your potato chunks large. If you cut them too small, they will lose their structure and turn into mush during the 35-minute cycle.
- → Deglazing is crucial. If any bits of food are stuck to the bottom before you start pressure cooking, you might trigger the 'Burn' notice.
FAQ
Why is my beef still tough after pressure cooking?
Beef chuck needs enough time to break down connective tissue. If it's tough, it likely needs more time. Also, always use a natural pressure release for at least 10 minutes; a quick release can cause the muscle fibers to seize up and become rubbery.
Can I make this instant pot beef stew without wine?
Yes. You can substitute the red wine with an equal amount of beef broth plus a splash of balsamic vinegar for acidity.
How do I avoid the 'Burn' warning on my Instant Pot?
The 'Burn' warning usually happens if the bottom of the pot isn't fully deglazed. After sautéing the aromatics and tomato paste, ensure the wine and broth have lifted every scorched bit off the bottom before locking the lid.
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