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.
Course classic dinner
Cuisine American
Keyword beef stew, instant pot beef stew, red wine beef stew
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Servings 4people
Calories 831kcal
Author April Boller Wright
Ingredients
Stew
2.5lbschuck roast beefor blade is fine too. make sure to pay the beef dry.
3celery stalkscut into 2 inch pieces
1large onion cut into 4 wedges
1/4cup garlic minced garlic. add less if you prefer.
4tbspjalapeños diced
3cupspotatoes I used medium potato cut into halves. See notes below.
3large carrots
5tbstomato paste
1 1/2tbspfresh parsley
1/2tsp onion powder
1/2tsp garlic powder
1/4tsp dried thyme
1/4tspmustard powder
1tsp Italian seasoning
1/2tsp brown sugar
1/2cup red wine
4cupswater
6tspBetter Than Bouillon Beef Base
1bay leaf
salt and pepperfor taste
Browning beef
3tbspolive oiladd more if pot gets dry
1tsp each of salt and pepper
Thickener
1 1/2tbspflourfor a thicker stew add use 2-4 tbsps of flour. If you add more flour make sure to add extra hot beef liquid.
1cup of the cooked hot beef liquids
Instructions
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.
Video
Notes
Notes
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 3Thickener: 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!