Picture this: a chilly evening, a steaming bowl of beef stew rich with the depth of red wine, and the convenience of your Instant Pot making it all happen in a fraction of the time. This recipe is your ticket to comfort food heaven without the all-day simmer.
Why This Recipe Works
- The Instant Pot locks in flavors and tenderizes the beef in record time, making this stew a weeknight possibility.
- Red wine adds a sophisticated depth and richness that water or broth alone can’t achieve.
- A perfect balance of vegetables ensures every bite is hearty and satisfying.
- This recipe is forgiving, allowing for substitutions based on what’s in your pantry.
- Leftovers taste even better the next day, making it a meal prep winner.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, diced
- 3 carrots, peeled and sliced into 1/2-inch pieces
- 3 celery stalks, sliced into 1/2-inch pieces
- 3 garlic cloves, minced
- 2 cups red wine (like Cabernet Sauvignon)
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp all-purpose flour (for thickening)
Equipment Needed
- Instant Pot or pressure cooker
- Measuring cups and spoons
- Knife and cutting board
- Wooden spoon
- Ladle
Instructions
Step 1: Brown the Beef
Set your Instant Pot to ‘Saute’ and heat the olive oil. Season the beef cubes with salt and pepper, then brown them in batches to avoid overcrowding. This step is crucial for developing flavor, so don’t rush it. Once all the beef is browned, set it aside on a plate.
Step 2: Saute the Vegetables
In the same pot, add the onion, carrots, and celery. Saute until the onions are translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. This builds the flavor base of your stew.
Step 3: Deglaze with Red Wine
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a couple of minutes to reduce slightly. This step ensures all those delicious flavors are incorporated into your stew.
Step 4: Combine and Pressure Cook
Return the beef to the pot, along with any accumulated juices. Add the beef broth, tomato paste, thyme, and bay leaves. Stir to combine. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 35 minutes.
Step 5: Thicken the Stew
Once cooking is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Remove the bay leaves. Mix the flour with a little water to make a slurry, then stir it into the stew. Set the pot to ‘Saute’ and simmer until the stew thickens to your liking.
Tips and Tricks
For an even richer flavor, consider marinating the beef in the red wine overnight before cooking. If you’re short on time, you can skip this step, but it does add an extra layer of depth. When browning the beef, make sure the pieces are dry to ensure a good sear. Don’t skip the deglazing step; those browned bits are flavor gold. If you prefer a thicker stew, you can add more flour slurry, but remember it will thicken as it cools. For a gluten-free version, use cornstarch instead of flour.
Recipe Variations
- Swap the red wine for a dark beer for a different flavor profile.
- Add mushrooms with the vegetables for an earthy twist.
- Use sweet potatoes instead of carrots for a sweeter, heartier stew.
- For a lighter version, substitute half the beef with lean turkey.
- Add a splash of balsamic vinegar at the end for a tangy kick.
Frequently Asked Questions
Can I make this stew without an Instant Pot?
Absolutely! You can adapt this recipe for a slow cooker or stovetop. For the stovetop, simmer covered on low for about 2-3 hours, or until the beef is tender. In a slow cooker, cook on low for 6-8 hours or high for 3-4 hours.
What type of red wine is best for cooking?
Choose a dry, full-bodied red wine like Cabernet Sauvignon or Merlot. Avoid cooking wines or anything labeled ‘sweet’ as they can make the stew too sweet. A good rule of thumb is to cook with a wine you’d enjoy drinking.
Can I freeze the leftovers?
Yes, this stew freezes beautifully. Cool it completely before transferring to freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.
Summary
This Instant Pot Beef Stew with Red Wine is a hearty, flavorful dish that brings comfort to any table. With the convenience of the Instant Pot, it’s easier than ever to enjoy a classic beef stew with the rich depth of red wine. Perfect for meal prep, it’s a dish that gets better with time.