Instant Pot Hearty Beef Stew with Red Wine and Root Veggies
Beef Stew
Tender beef and chunky vegetables in a rich, savory gravy made fast in the pressure cooker.
Nutrition (per serving)
There is nothing quite as soul-warming as a bowl of beef stew on a chilly evening, but most of us don't have three hours to let a pot simmer on the stove. That is where the pressure cooker becomes your best friend in the kitchen. By using high pressure, we can break down tough, flavorful cuts of beef like chuck roast into melt-in-your-mouth morsels in just a fraction of the time, all while infusing the broth with deep, complex flavors that usually take all day to develop.
The secret to a truly spectacular stew lies in the browning. Taking those extra few minutes to sear the beef and deglaze the pot with a splash of dry red wine creates a rich, umami-packed base that separates a good stew from a great one. Paired with chunky root vegetables and a hint of fresh thyme, this recipe is a complete, one-pot meal that tastes like a Sunday family dinner even on a busy Wednesday night. I love serving this with a side of crusty bread to soak up every last drop of that velvety gravy.
Ingredients
- Beef chuck roast, cut into 1.5-inch cubes:2 lb
- Olive oil:2 tbsp
- Yellow onion, chopped:1 large
- Garlic, minced:4 cloves
- Tomato paste:2 tbsp
- Dry red wine (like Cabernet or Merlot):½ cup
- Beef broth, low sodium:3 cups
- Worcestershire sauce:1 tbsp
- Dried thyme:1 tsp
- Carrots, peeled and cut into thick rounds:3 large
- Yukon Gold potatoes, cubed:1 lb
- Celery stalks, sliced:2 pieces
- Cornstarch:2 tbsp
- Cold water:2 tbsp
- Salt and black pepper:to taste
Instructions
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Season the beef cubes generously with salt and pepper.
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Set your pressure cooker to the 'Sauté' function and add the olive oil. Once hot, brown the beef in batches to avoid crowding the pot. Remove the beef and set aside.
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Add the chopped onion and celery to the pot. Sauté for 3-4 minutes until the onion is translucent.
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Stir in the garlic and tomato paste, cooking for another minute until fragrant.
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Pour in the red wine and use a wooden spoon to scrape up all the browned bits (the fond) from the bottom of the pot.
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Add the beef back into the pot along with the beef broth, Worcestershire sauce, and thyme.
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Layer the potatoes and carrots on top of the beef. Do not stir them in too much; keeping them on top helps them stay intact.
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Secure the lid and set the valve to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' on High for 35 minutes.
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When the timer goes off, allow the pressure to release naturally for 10-15 minutes before manually releasing any remaining steam.
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In a small bowl, whisk together the cornstarch and cold water to make a slurry. Stir this into the bubbling stew and use the Sauté function for 2-3 minutes until the sauce has thickened to your liking.
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Adjust seasoning with extra salt and pepper if needed and serve hot.
Tips & Notes
- Don't skip browning the beef; it's the most important step for a deep, rich flavor.
- Cut your vegetables into large, uniform chunks so they don't turn to mush during the high-pressure cycle.
- If you prefer not to use wine, you can substitute it with an extra half cup of beef broth and a teaspoon of balsamic vinegar.
