Instant Pot Beef Stew with red wine

5 from 1 vote

Instant Pot Beef Stew with red wine

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

Cook Time 45

Servings people

Calories 831kcal

Author April Boller Wright

Ingredients

Stew

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

Thickener

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

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

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!

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