Instant Pot Beef Stew (Melt in Your Mouth Best Stew Ever)

This hearty  instant pot beef stew red wine lets you make a flavorful and filling stew from scratch in only 45 minutes. Juicy fall apart, tender beef, is simmered in a hearty and flavorful broth, veggies.  And of course, a little red wine to pull it all together. It’ll change the way you look at stew! 
A picture of a bowl of instant pot beef stew food photographyInstant Pot Beef Stew W/ Red Wine 

This instant pot beef stew red wine recipe is where I really let common household ingredients shine. There’s probably nothing on the ingredient list that you don’t have laying around.  I’m going to go over each one and let you know how they make this Instant Pot beef stew really stick to your ribs.

Beef: You can’t have beef stew without some savory, tender, and satisfying beef. There are all kinds of larger cuts you can use to make this stew. I prefer to use chuck steak.

Make sure whatever you choose it’s good quality and has lots of marbling for juicy results and it will hold up well against the more intense cooking process. 

Vegetables: This is divided into two parts.

Garlic, onion and celery: You won’t necessarily be chowing down on these. However, they set up the flavor profile of the stew. They also, add a ton of flavor you just can’t get from only using jarred seasonings in the broth. Don’t worry if the vegetables look kind of big. They’ll end up cooking down a whole lot. 


Join our newsletter and stay up to date on all the newest recipes guaranteed to add a burst of flavor to your inbox.

Carrots and potatoes:  These are what you’ll really notice. The carrots will add a sweet burst and a little softness to every bite, and the potatoes are the perfect starchy and filling pairing for your savory beef.

Broth: You can make your own beef broth if you have neck bones or other parts you can toss into a pot for a few hours. However, it’s easier and more cost-effective to buy a high-quality, low-sodium beef froth from the store. I always use Better Than Bouillon Beef Base.

Flour: Flour is the magic ingredient that turns this watery, soup-like stew into a thick masterpiece that sticks to your ribs and warms you up on those cold winter evenings snuggled up on the couch. I don’t like my stew sauce thick, but if you prefer a thicker stew you can add more flour. See recipe notes below. 

Seasonings: Fresh parsley, Italian seasoning, mustard powder, onion powder, garlic powder, and just a small touch of brown sugar come together to make the perfect medley of flavors.  They’ll enhance the flavor of the beef and vegetables and turn the liquids into a rich sauce. 

Tomato paste: will add a slight sweetness, tangy flavor, a beautiful rich color, and will help thicken the stew.Salt and pepper:  will add that little something you just can’t pass up in any dish.

Red Wine: Red wine is the secret ingredient of this stew. It elevates and enhances every flavor. Since I started using it, I’ll never go back to my old wine-free recipe. You don’t technically need wine, but I don’t recommend beef stew any other way.

How to Store Leftovers

I don’t think you’ll have a lot of this leftover beef stew unless you make a really big batch. It’s just that addicting and comforting. However, if you do manage to pull yourself away after a bowl or two, allow it cool. Place it in a  refrigerator-safe container. 

It will last up to three days with ease, and I wouldn’t chance it after that. You can also freeze it in a freezer bag for a month if you want to prepare large amounts of stew ahead of time, and then simply reheat them.

Steps to make it

This is a quick beef stew with red wine recipe to cook, and it couldn’t be simpler with an Instant Pot. As an added bonus, since every step is done with the Instant Pot, it’s the perfect way to bring homestyle beef stew to your dorm room, small apartment kitchen or out on the road in a hotel room. 


  • Brown the Meat:  When you brown your meat in the Instant Pot, it forms a savory sear on the outside of the meat, and it leaves behind the flavor-packed juices that rendered out of the meat; putting those flavors into your stew. 

  • Saute: Remove your beef momentarily, and start sautéing the celery, garlic, onions and jalapeños, tomato paste and parsley. This will help build on the flavors the meat left behind.
  • Build: Add the browned beef back to the Instant Pot.  Add the carrots and potatoes. The vegetables should be cut up into about 2-2 1/4 inch pieces. 

  • Season: Add the red wine, beef broth and seasonings. Don’t skip on the red wine. It makes this stew taste sooooo good! 

  • Pressure Cook: After locking your lid in the sealed position, set the stew to “Pressure Cook” for 35 minutes with a 10-minute natural release. This is where the magic of an Instant Pot shines and sheds hours off the cook-time. 

  • Thicken: To thicken the sauce, hit the saute button and remove a cup of the hot liquids from the Instant Pot beef stew. Add flour to a bowl and the liquids. Whisk until the clumps are gone. Without allowing the liquids to cool, put the mixture back into the stew and mix it until it’s perfectly blended in. Cook for about about 5 minutes. 

    Pro tip: See notes below as well
    You have to get the thickener mixed in while the liquids are piping hot, though. If they cool at all, you’ll get clumps of flour that completely ruin the dish. 

What to serve with beef stew 

This beef stew is a whole meal on its own, but I highly recommend a side that lets you soak up those juices and really clean your bowl when you’re done. 

Personally, I love making my homemade cornbread with this Instant Pot beef stew. It’s simple, packed with its own flavors, and soaks up every bit of the stew’s rich leftover liquids without falling apart. Just try not to eat it all before you get to the bowl cleaning part. 

Fluffy, buttery rolls or a high-quality French bread  go really well with the stew, too; just in case you’d rather not dirty more dishes, but you still want to be able to soak up all that goodness left in your bowl. A simple bowl of salad is perfect with stew too! 

Final Thoughts: 

I hope I convinced you to make this instant pot beef stew with red wine! This is one of the ways I get my picky kids to eat their vegetables. Plus it’s a great for people on special diets or for the ones cutting back on bread and pastas. One of the best things I love about making beef stew in the instant pot recipe is that you still get the flavor of long simmered stove-top stew but in more than half the time!

Beef stew in an instant pot

Instant Pot Beef Stew with red wine

April Boller Wright
Juicy fall apart, tender Instant Pot beef red wine stew that's simmered in a hearty and flavorful broth, veggies and red wine to pull it all together.
5 from 1 vote
Prep Time 10 minutes
Cook Time 45 minutes
Course classic dinner
Cuisine American
Servings 4 people
Calories 831 kcal



  • 2.5 lbs chuck roast beef or blade is fine too. make sure to pay the beef dry.
  • 3 celery stalks cut into 2 inch pieces
  • 1 large onion cut into 4 wedges
  • 1/4 cup garlic minced garlic. add less if you prefer.
  • 4 tbsp jalapeños diced
  • 3 cups potatoes I used medium potato cut into halves. See notes below.
  • 3 large carrots
  • 5 tbs tomato paste
  • 1 1/2 tbsp fresh parsley
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp dried thyme
  • 1/4 tsp mustard powder
  • 1 tsp Italian seasoning
  • 1/2 tsp brown sugar
  • 1/2 cup red wine
  • 4 cups water
  • 6 tsp Better Than Bouillon Beef Base
  • 1 bay leaf
  •  salt and pepper for taste

Browning beef

  • 3 tbsp olive oil add more if pot gets dry
  • 1 tsp each of salt and pepper


  • 1 1/2 tbsp flour for a thicker stew add use 2-4 tbsps of flour. If you add more flour make sure to add extra hot beef liquid.
  • 1 cup of the cooked hot beef liquids


  • Read the entire recipe before you begin
  • Beef broth: To a bowl or large measuring cup, add the beef base and water. Whisk very well. Set to the side.
  • Season the beef with salt and pepper.
  • Heat up Instant Pot by pressing the "sauté more" function. When the instant pot shows the word "HOT" add the olive oil to the entire bottom of the instant pot. Brown each side of beef for 7 minutes. Remove and set aside on a plate.
  • Saute Onion and herbs: Add in onion wedges, minced garlic and jalapeños. Saute for about 2 minutes scrapping the brown bits as you cook. Add the tomato paste and parsley. Cook for a minute stirring and scraping the bits from the bottom of the pot.
  • Make the beef stew: Stir in the carrots, potatoes, bay leaf, thyme, browned beef with its juices, red wine, beef broth and the rest of the seasonings. Close lid. Turn venting knob to sealing position. Pressure Cook at high Pressure for 30 minutes. Once the 30 minutes are up, natural release for 10 minutes. Carefully remove the lid.

Thicken the stew

  • Press the "saute more" function. Carefully remove 1 cup of the beef liquid. Pour it into a bowl (use a bowl with room to whisk) Whisk well until smooth and the clumps are gone. Pour the slurry mixture into the instant pot. Cook for about 5 minutes and season with salt and pepper. Serve hot.






Chuck Steak: For best result, always remember to use a well-marbled chuck steak if you use a cut that barely has marble it may come out very dry and with a liver flavor!
Cooking Chuck Steak:  Don’t overcrowd the Instant Pot. Cook the steak in batches. 
Carrots: Don’t chop up the vegetables too small. If you do, they’ll cook down so much that they’ll turn into mush. Cut carrots into about 2-2 1/4 inch pieces.
Potatoes. I use medium sized potatoes some cut into halves.  If they’re a bit bigger, I’ll cut into 3 pieces. Remember you want big chunks that way they won’t break down too much or turn into mush. 
Celery: slice celery into 2 inch pieces 
Beef size: Cut into bigger pieces about 2-2 1/4 inch pieces. 
Love mushrooms? Add them too.  Feel free to add them to step Step 3
Thickener: To make the effortless slurry make you make it when the stew liquids are still HOT. If you add warm or cold liquids to the flour and mix it together it will get lumpy. So hot is the way to go. 
Rate Recipe: If you’ve tried the recipe, please remember to rate it in the comments below. Thank ya!


Calories: 831kcalCarbohydrates: 46gProtein: 60gFat: 44gSaturated Fat: 16gTrans Fat: 2gCholesterol: 196mgSodium: 460mgPotassium: 2145mgFiber: 7gSugar: 8gVitamin A: 8290IUVitamin C: 63mgCalcium: 136mgIron: 9mg
Keyword beef stew, instant pot beef stew, red wine beef stew
Like this? Leave a comment below!Let us know how it was!

You may also like 

Chicken Noodle Soup

Instant Pot Hoppin John

Instant Pot Red Wine Smothered Oxtails

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Joe McCabe says:

    This was amazing, and easy, perfect for a cold night. Made it last night for a friend, only mistake I made was I adjusted the recipe for two people, not enough left overs and I am craving it right now, it is so good. This goes on the dinner party menu list, good enough to serve to guests.
    Thank you for the recipe.5 stars

    1. Thank you so much for your lovely feedback! I really appreciate you coming back to share that the sweet potato casserole was a delicious, easy hit with your friend.