Instant Pot Beef Stew with Red Wine and Thick Gravy
This instant pot beef stew delivers tender chuck roast, earthy red wine, and a rich, glossy gravy in 35 minutes of pressure cooking. An easy weeknight comfort meal.
This instant pot beef stew is the ultimate antidote to a cold evening when you want the deep flavor of a slow-braise without the four-hour wait. By leveraging the power of high pressure, we transform tough chuck roast into melt-in-your-mouth morsels surrounded by a velvety, wine-spiked sauce.
Making an easy instant pot beef stew doesn't mean cutting corners on flavor. The secret lies in aggressive browning and deglazing the pot with a dry red wine to lift every bit of caramelized fond from the bottom. This pressure cooker beef stew finishes with a simple cornstarch slurry that turns the cooking liquid into a thick, restaurant-quality gravy in seconds.
Forget watery broths and mushy vegetables. We layer the aromatics, use high-quality beef stock, and time the pressure cycle perfectly so the potatoes hold their shape while the meat yields to a fork. It is honest, hearty cooking made for the modern kitchen.
Ingredients
The Stew Base
- 2 lbs (900g) beef chuck roast, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup (120ml) dry red wine (Cabernet or Merlot)
- 2 cups (480ml) high-quality beef bone broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1.5 teaspoons kosher salt
- 1/2 teaspoon cracked black pepper
Vegetables and Finishing
- 1 lb (450g) Yukon Gold potatoes, cut into 1-inch chunks
- 3 large carrots, peeled and sliced into rounds
- 2 stalks celery, sliced
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
- 1/2 cup frozen peas (optional)
- Fresh parsley for garnish
Instructions
- 1
Set the Instant Pot to 'Saute' on high and add the olive oil.
- 2
Pat the beef cubes dry with paper towels and season with salt and pepper; sear the meat in batches until deeply browned on all sides, then remove to a plate.
- 3
Add the onion and celery to the pot, sautéing for 3 minutes until softened, then stir in the garlic and tomato paste, cooking for 1 minute until the paste turns a dark brick red.
- 4
Pour in the red wine and use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot to prevent a 'burn' notice.
- 5
Return the beef and any accumulated juices to the pot, then add the beef broth, Worcestershire sauce, thyme, and bay leaf.
- 6
Layer the potatoes and carrots on top of the meat (do not stir them in to ensure even cooking).
- 7
Secure the lid, set the valve to 'Sealing', and cook on High Pressure for 35 minutes.
- 8
Allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining steam.
- 9
Open the lid, remove the bay leaf, and select the 'Saute' function again.
- 10
Whisk in the cornstarch slurry and the frozen peas, simmering for 2 minutes until the sauce thickens into a glossy gravy.
- 11
Taste and adjust seasoning with additional salt or pepper before serving warm.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 485 kcal
- Protein
- 34 g
- Carbs
- 22 g
- Fat
- 27 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 840 mg
Tips
- → Do not skip drying the beef. Moisture is the enemy of browning, and that crust is where the deep flavor of the stew originates.
- → Use Yukon Gold potatoes instead of Russets; they hold their shape better under pressure and don't turn into a grainy mash.
- → If you prefer not to use wine, substitute with an equal amount of beef broth mixed with a teaspoon of balsamic vinegar for acidity.
- → Always deglaze thoroughly. Any bits stuck to the bottom of the stainless steel liner can trigger the overheat sensor.
FAQ
Why is my beef still tough after 35 minutes?
Beef chuck requires time to break down connective tissue. If it's still tough, it usually needs *more* time, not less. Ensure you aren't using a lean cut like sirloin, which will dry out.
How do I avoid the 'Burn' notice on the Instant Pot?
The most common cause is tomato paste or meat bits stuck to the bottom. Always deglaze with wine or broth and scrape the bottom thoroughly before sealing the lid.
Can I use frozen beef for this stew?
You can, but you won't be able to brown it effectively, which sacrifices flavor. If using frozen, increase the pressure cook time to 45 minutes.
Can I add the cornstarch at the beginning?
No, thickeners like cornstarch or flour can settle at the bottom and cause the pot to overheat. Always add your slurry after the pressure cooking cycle is complete.
You might also like
DinnerRich Instant Pot Beef Stew with Red Wine and Gravy
Make an ultra-savory instant pot beef stew with tender chuck roast and a rich red wine gravy. This pressure cooker beef stew recipe delivers deep flavor in 35 minutes.
DinnerRich 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.
DinnerRich Slow Cooker Pot Roast with Red Wine and Garlic
This fork-tender slow cooker pot roast features a deep red wine braise, savory Worcestershire, and hearty vegetables for the ultimate comforting Sunday dinner.
DinnerUnbeatable Slow Cooker Pot Roast with Red Wine Gravy
This slow cooker pot roast features a hard-seared chuck roast braised in red wine and Worcestershire for a fork-tender dinner with rich pan gravy.