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Bird's-eye view of a bowl of beef stew with chunks of beef, potatoes, and carrots in a dark broth.

Instant Pot Beef Stew with Red Wine

Beef chuck and Yukon Gold potatoes in a red wine broth, pressure-cooked for a rich Instant Pot beef stew.
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Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 610
Ingredients Method

Ingredients
  

  • 3 pounds beef chuck roast excess fat trimmed, cut into 1 ½-inch pieces
  • ¼ cup all-purpose flour
  • 1 Tablespoon kosher salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 Tablespoon olive oil
  • 1 medium onion thinly sliced
  • 6 cloves garlic minced
  • 2 Tablespoons tomato paste
  • 2 ½ cups beef broth
  • ½ cup dry red wine
  • 2 Tablespoons Worcestershire sauce
  • 1 12-oz. bag baby carrots or 3 carrots, peeled and cut into large chunks
  • 2 pounds Yukon Gold potatoes about 6 medium potatoes, peeled and cut into 1 ½-inch pieces
  • 2 Tablespoons fresh lemon juice plus more to taste
  • 1 Tablespoon cornstarch mixed with 1 Tablespoon water optional, to thicken
  • Fresh parsley minced

Method
 

  1. Season Beef Chunks:

    Combine the beef chunks with flour, salt, rosemary, garlic powder, thyme, pepper, and onion powder in a large bowl; toss to coat evenly. Set aside.

  2. Sauté Aromatics and Deglaze:

    Set the Instant Pot to sauté mode and heat the olive oil. Once hot, sauté the sliced onions for 2-3 minutes until they become tender. Add the minced garlic and cook for another 30 seconds. Stir in the tomato paste and cook for 1 minute. Pour in the red wine, beef broth, and Worcestershire sauce, then scrape any browned bits from the pot's bottom.

  3. Pressure Cook Beef:

    Place the seasoned beef into the pot. Secure the lid and set the valve to sealing. Cook on high pressure for 20 minutes. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.

  4. Cook Vegetables:

    Add the baby carrots and potato chunks to the pot. Lock the lid again, set the valve to sealing, and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.

  5. Thicken Stew:

    For a thicker stew, mix 1 tablespoon cornstarch with 1 tablespoon water until smooth. Stir this slurry into the stew and use the sauté function to cook for 2-3 minutes, until the liquid thickens.

  6. Finish and Garnish:

    Stir in the lemon juice. Adjust seasoning with additional salt, pepper, or lemon juice as desired. Garnish with fresh minced parsley and serve.