Cozy up to the comforting flavors of this Instant Pot beef stew with red wine – tender beef, rich broth, and hearty vegetables combine effortlessly for a soul-warming meal.
I’m so excited to share this incredibly simple, cozy, soul-warming beef stew recipe. This has become my Sunday dinner staple and I love how easy the process is from start to finish. Since we’re keeping the beef chuck whole in this recipe, I wanted to incorporate red wine to help break down and tenderize the meat. The result is incredibly tender, melt in your mouth stew. Don’t forget to have a crusty loaf of bread on standby, whether it’s from your local bakery or freshly baked at home, to mop up every last drop of the sumptuous broth!
Table of Contents
- Recipe walk-through
- Video
- Similar recipe ideas
- Kitchen tools required
- Recipe FAQs
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How to Make Instant Pot Beef Stew with Red Wine
Watch the Video for Instant Pot Beef Stew with Red Wine
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Kitchen Tools Required
- cutting board + knife
- measuring cups + spoons
- Instant Pot
- tongs
- wooden spoon
- large bowl
FAQ
Can I make this recipe in the oven instead of an Instant Pot?
Yes! Preheat oven to 325°F. Follow steps 1-4 below using a Dutch oven in place of the Instant Pot. Cover the Dutch oven with a lid and braise in the oven for 3 hours.
Can I freeze the stew?
Yes, allow the stew to cool to room temperature. Transfer to a freezer bag (airtight) or freezer safe Tupperware. The stew will last for up to 6 months. Prior to serving, defrost the stew in the refrigerator for 24 hours then reheat on the stovetop until heated to your desired liking.
How do I store and reheat leftovers?
Allow the stew to cool to room temperature, then transfer to an airtight container in the refrigerator for up to 3 days. Leftovers will reheat best on the stovetop or in the microwave. Simply heat the stew to your liking.
Instant Pot Beef Stew with Red Wine
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
Description
Cozy up to the comforting flavors of this Instant Pot beef stew with red wine – tender beef, rich broth, and hearty vegetables combine effortlessly for a soul-warming meal.
Ingredients
- 3 tbsp extra virgin olive oil
- 3 lbs boneless beef chuck, pat dry
- salt + black pepper as needed
- 2 yellow onions, roughly chopped
- 4 carrots, cut into large chunks
- 8 garlic cloves, peeled
- 2 tbsp balsamic vinegar
- 4 Yukon gold potatoes, cut into large chunks
- 1/2 tsp dried thyme
- 2 tbsp tomato paste
- 1/4 cup flour
- 1 cup dry red wine (like cabernet sauvignon or pinot noir)
- 1 1/2 cups beef broth
- 1/2 cup water
- 2 tbsp maple syrup
- 1 bay leaf
- fresh parsley, finely chopped (optional garnish)
Instructions
- Sear the beef: Heat olive oil in the Instant Pot on the “sauté” mode at the highest heat setting. Season both sides of the beef chuck generously with salt and pepper. Once the oil is hot, place the beef into the pot and sear for 2 minutes without touching. Flip the beef and sear for another 2 minutes without touching. The beef should develop a deep caramelized brown color. Remove the beef from the pot and set aside.
- Cook the veggies: With the Instant Pot still on the highest sauté setting, add the onions, carrots, garlic, and balsamic vinegar then use a wooden spoon to scrape up the brown bits from the bottom (the vinegar will help with that). Cook the veggies for about 5 minutes, then add the potatoes. Season everything with dried thyme, 1 tsp salt, and 1/2 tsp pepper.
- Thicken the stew: Add the tomato paste and cook for 1 minute. Add the flour and stir well to ensure it is well incorporated. Cook for 1 minute, stirring often (the veggies will be thick and hard to stir).
- Add the liquids: Next, pour the wine, broth, water and maple syrup into the pot. Give everything a good stir and cook for 2 minutes. Add the bay leaf and the seared beef chuck into the pot.
- Pressure cook the stew: Turn off the “sauté” setting on the Instant Pot, then turn on the “pressure cook” setting to the high pressure level. Close the lid to the pressure cooker (make sure the vent is closed). Set the timer for 75 minutes.
- Finish the stew: When the stew is done, carefully release the vent and allow the steam to release slowly from the pot. Remove the lid then transfer the beef chuck to a large bowl. Fish out the bay leaf and discard. Use 2 forks to shred the beef, then add back to the pot. Stir the stew then taste and add seasoning if needed. If desired, transfer the stew to an oven safe casserole dish then place directly under your oven broiler set on high. This will help caramelize the meat and veggies and thicken the sauce. Garnish with fresh parsley if desired. Serve and enjoy!
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Instant Pot
Nutrition
- Calories: 532
- Sugar: 11g
- Sodium: 1326mg
- Fat: 11g
- Saturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 55g
- Cholesterol: 143mg
This stew was melt in your mouth delicious. The hint of sweet from the maple syrup and balsamic vinegar was subtle but satisfying. The vegetables were done perfectly.
We made ours in the Ninja Foodi pressure cooker which also has a broil setting which was recommended in the recipe to help thicken the juice by carmelizing the meat. We didn’t need to transfer to another bowl for the oven, as suggested in the instructions. It worked perfectly!
I will definitely make this again. My family loved it!
Thanks so much for your feedback, Jill! I’m so glad you and your family enjoyed it 🙂
This recipe looks great. I think I’ll make this in about 14 hours or so.
However, I kind of want a chunkier style stew, instead of sautéing the chuck roast whole.
My goal is to have chunks of about 1½–2 inches of chuck roast beef that break apart “too easily” on the fork / in the mouth, but I don’t want to pre-shred them. I want the chunks in the bowl-plate 😉
Got any advice for me?
How should I go about it?
Should I just do everything the same but sauté the cubes instead of the whole roast? or is there anything I should take into account, or anything to adjust? Such as covering the meet with flour before sautéing it perhaps, or rubbing it with some baking-soda mixed in a tsp or two of water?
Hi Mike, sorry for the delay getting back to you on this. Yes, you can absolutely cube the chuck roast first! I’d cut it into larger 2 inch pieces, pat them dry, and sear the cubes in batches. No need for baking soda or coating the beef in flour. Just add the flour when the recipe calls for it. Since the chunks are still fairly large, I’d keep the cook time the same so the beef gets that super tender, fall-apart texture you’re after. Enjoy! 😊