EASY Instant Pot Beef Stew Recipe with Red Wine

Instant Pot Beef Stew is the perfect cozy meal for chilly days! This easy recipe features tender chunks of beef, potatoes and carrots that cook together in a flavorful red wine sauce. Stove top and slow cooker instructions are included too!

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My obsession with Instant Pot recipes just keeps growing. Its ability to take classic beef stew from an all-day affair to under an hour is the perfect example of why!  With the help of your pressure cooker, you can still achieve that all-day simmered flavor in record time.

This Instant Pot Stew is one of my personal favorite dishes to cook on a cold, chilly day, right along with my Ham and Bean Soup.

I used dry red wine in this beef stew for an extra depth of flavor you can’t beat. Not only does it make the dish a little fancy, it is also loaded with antioxidants. If you avoid alcohol, simply swap in a bit more beef broth in its place.

Ingredients for beef stew on wood counter.

Ingredients

  • Beef chuck roast – Beef chuck roast that has marbling with the excess fat trimmed is the perfect cut for this beef stew as it’s tender, flavorful and won’t dry out when cooking. You can even use frozen meat in this recipe (more on that below).
  • Flour – Use all-purpose flour for this beef stew. 
  • Olive Oil – Vegetable oil or avocado oil can be used also.
  • Onion – Yellow or white onions give the best flavor to this stew.  
  • Garlic – You can substitute a half teaspoon of dried minced garlic per clove of fresh garlic if needed. 
  • Tomato paste   Adds a boost of tomato flavor without adding too much liquid. 
  • Beef broth – You can also use beef bouillon and water for the broth. Bone broth also works. 
  • Dry red wine –  You can use pinot noir, cabernet, malbec, shiraz, zinfandel or merlot. Here are my 13+ favorite red wines for cooking.
  • Worcestershire sauce – This will condiment will help bring out the savoriness of your beef stew.
  • Carrots – cut the carrots in chunks similar to the size of the beef cubes. 
  • Potatoes – Russet potatoes go well with beef stew since they hold up pretty well compared to other varieties. Keep the potato chunks similar in size so they cook evenly.
  • Lemon Juice – Lemon adds a fresh bright flavor to the end of the cooking process. 
  • Cornstarch – This will help thicken up your stew. Tapioca starch or arrowroot can be a good substitute too.
  • Parsley – for garnish. 
  • Seasonings – Salt, dried rosemary, garlic powder, dried thyme, onion powder, black pepper. 

How to make it 

Add the beef, flour, salt, rosemary, garlic powder, thyme, pepper, and onion powder to a large bowl. Toss to combine then set aside. 

Meat chunks tossed in flour and spices.

Turn the instant pot to saute mode and heat the olive oil. Once the oil is hot, add the onions and cook until softened, about two to three minutes. Add the minced garlic and cook for another thirty seconds. 

Add the tomato paste to the instant pot and cook for one minute, stirring to combine with the onion and garlic. Pour in the wine, beef broth, and Worcestershire sauce, scraping any browned bits off of the bottom of the pot while you stir. 

Onions, garlic, tomato paste and broth in instant pot.

Add the beef to the pot, cover, and set the valve to seal. Cook on high pressure for twenty minutes. Once done, let the pressure release naturally for ten minutes, then manually release any remaining pressure. 

Uncooked beef in instant pot.

Add the carrots and potatoes to the pot, cover, and set the valve to seal. Cook on high pressure for ten minutes. Once done, let the pressure naturally release for 10 minutes, then release any remaining pressure manually. 

PRO TIP – If you would like a thicker stew, whisk one tablespoon of cornstarch with one tablespoon of cold water. Pour the mixture into the stew, set the instant pot to saute and cook for two or three minutes, stirring, until thickened.

Add the lemon juice and additional salt and pepper if needed. To serve, sprinkle with parsley and additional lemon juice if needed. 

Stove top directions

If you would like to make this recipe on the stove, follow the recipe card below through Step 3 on your stove top. Then, add the beef, bring the stew to a simmer, and cook, covered, for about 1 1/2 hours, until the beef is tender.

Then, add the carrots and potatoes to the pot. Simmer for 3o minutes, until the potatoes are tender.

If you would like a thicker stew, whisk together 1 TBSP cornstarch and 1 TBSP water. Add it to the stew and use the continue simmering for 2-3 minutes, until thickened.

Add the lemon juice and additional salt and pepper if needed. To serve, sprinkle with parsley and additional lemon juice if needed. 

Slow cooker directions

If you would like to make this recipe in a slow cooker, follow the recipe card below through Step 3 on your stove top.

Then, transfer it to your slow cooker with the beef, carrots and potatoes. Cook on LOW for 7-8 hours or HIGH for 3-4 hours, until the vegetables are softened and the potatoes are fork tender.

If you would like a thicker stew, add the cornstarch slurry and stir to thicken for a few minutes.

Add the lemon juice and additional salt and pepper if needed. To serve, sprinkle with parsley and additional lemon juice if needed. 

Side view of beef stew in white bowl with spoon.

What to serve with beef stew

There are so many ways to enjoy this hearty stew. Here are some recipes to serve along with this recipe for a complete meal. 

How to meal prep, store, and reheat this recipe 

Beef stew can be stored in the fridge for up to three days in an airtight container. To make it last even longer, you can freeze it in an airtight container for up to 3 months. 

Stews thickened with cornstarch tend to separate after freezing, so I recommend not adding it before freezing this recipe. You can add cornstarch when you reheat the stew just before eating. 

To reheat, add the stew to a pot on the stove and heat over medium until warmed through. 

Overhead shot of beef stew in bowl on wood background.

Recipe FAQs

Why is my stew meat tough in the instant pot?

If your meat is tough after cooking in the instant pot, it may have to cook for a longer amount of time or have more liquid added to the instant pot. 

How do you thicken instant pot beef stew? 

Mix flour or cornstarch with cold water and then slowly pour and stir it into the hot stew. Don’t mix the flour directly into the water to avoid clumping. 

Will pressure cooking stew meat make it tender?

The high pressure in the Instant Pot cooks the meat above the boiling point, breaking down the collagen fibers in the meat quickly, leading to soft and tender meat. 

Can I use frozen meat?

Yes! Frozen cubed beef will also work in this recipe. There’s no need to adjust the cook time. It will just take slightly longer for the instant pot to come up to pressure.

Wine pairings with beef stew

TWO BOWLS OF STEW ON COUNTER NEXT TO BOTTLE OF WINE AND TORN BREAD.

More comforting soup & stew recipes

If you loved this Instant Pot Beef Stew you’ll love these other soup and stew recipes:

More chuck roast recipes

Did you try this instant pot stew recipe? 

If you loved this instapot beef stew, I would appreciate it so much if you would give this recipe a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

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Overhead shot of beef stew in bowl on wood background.

Instant Pot Beef Stew

Instant Pot Beef Stew is the perfect cozy meal for chilly days. With this easy recipe, tender chunks of beef, potatoes and carrots cook together in a flavorful sauce with red wine. This hearty and savory dish will be on your menu over and over all season!
5 from 77 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 40 minutes
Time for Pressure to Build + Release: 35 minutes
Total Time: 1 hour 30 minutes
Servings: 6 people

Ingredients

For Topping:

Instructions

  • In a large bowl, toss the beef with the flour, salt, rosemary, garlic powder, thyme, pepper, and onion powder. Set aside.
  • Turn the instant pot to saute and add the olive oil.
  • Once hot, add the onions and cook for 2-3 minutes, until softened. Add the garlic and cook 30 seconds longer. Add the tomato paste and cook for 1 minute. Add the red wine, broth, and Worcestershire sauce and scrape any browned bits off the bottom of the pot.
  • Add the beef to the pot. Cover the pot and set the valve to seal. Cook on high pressure for 20 minutes.
  • Let the pressure release naturally for 10 minutes, then release the remaining pressure. Add the carrots and potatoes to the pot. Cover and set the valve to seal. Cook on high pressure for 10 minutes.
  • Let the pressure release naturally for 10 minutes, then release the remaining pressure manually.
  • *** If you would like a thicker stew, whisk together 1 TBSP cornstarch and 1 TBSP water. Add it to the stew and use the SAUTE function to cook for 2-3 minutes, until thickened.
  • Add the lemon juice and season to taste with more salt and pepper and lemon juice, as needed.
  • Sprinkle with fresh parsley and enjoy!

Notes

  • Beef stew can be stored in the fridge for up to three days in an airtight container. To make it last even longer, you can freeze it in an airtight container for up to 3 months. 
  • Stews thickened with cornstarch tend to separate after freezing, so I recommend not adding it before freezing this recipe. You can add cornstarch when you reheat the stew just before eating. 
  • To reheat, add the stew to a pot on the stove and heat over medium until warmed through.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Nutrition

Calories: 614kcal | Carbohydrates: 37g | Protein: 49g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1846mg | Potassium: 1608mg | Fiber: 4g | Sugar: 3g | Vitamin A: 151IU | Vitamin C: 36mg | Calcium: 89mg | Iron: 7mg

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This post was originally published in 2022. It was updated in 2023 to provide slow cooker directions. The instant pot beef stew recipe remains the same. Enjoy!

27 thoughts on “EASY Instant Pot Beef Stew Recipe with Red Wine”

  1. 5 stars
    Oh boy, Erin, was this ever so delicious! My husband is still raving about this beef stew recipe and would like me to make another pot made this weekend. Thank you!

    Reply
    • Hi Crystal – The flour helps to thicken the sauce, but you can just do the cornstarch slurry if you’re ok with cornstarch. Or, you can just leave it out. The stew will just have a slightly thinner consistency.

      Reply
  2. 5 stars
    This is incredible! I was blown away at how good this tasted, and also how simple it was to make. This will be my go-to beef stew recipe from now on!

    Reply
  3. 5 stars
    I love everything about this recipe! Last couple times I made it I kept getting a burn notice after adding the potatoes and carrots. Tried a few times to stir and re-pressurize but kept getting burn. Any ideas to keep that from happening?

    Reply
    • Hi Barbara – One thing to check is that the sealing ring in properly in place. If it slips a little, it can cause problems. You’ll also want to be sure that there is still a bit of liquid in your pot. If it’s low, try adding a splash of water. Hope that helps!

      Reply
  4. I’m not usually a commenter but I’m writing this at the kitchen table. This stew is so richly flavored and utterly delicious! The changes I made were dicing the onions to sneak them in on the kids and adding celery. Now I’m off to have seconds!

    Reply
    • Hi Kirsti. To do this on in a crockpot, I would first follow steps 1-3 as written, but using the stove instead of the saute function of the instant pot. Then, transfer it to your slow cooker with the carrots and potatoes. Cook on low for 7-8 hours or high for 3-4 hours, until the vegetables are softened and the potatoes are fork tender. If you would like a thicker stew, add the cornstarch slurry and stir to thicken for a few minutes.
      Add the lemon juice and season to taste with more salt and pepper and lemon juice, as needed.

      Reply
  5. This recipe was really good! I made it for a group of nine so multiplied the recipe by 1.5. I think it took 35 minutes total to get the meat really tender.
    I also added more carrots and potatoes than the recipe called for, and removed the meat and cooked them separately in the broth since my instant pot wouldn’t have had enough room.
    The broth and the flavors were absolutely delicious and everyone loved it!

    Reply
  6. 5 stars
    I made this last night and it was a winner. I love the deep flavors from the spices and wine. It’s actually a very simple recipe that delivers great flavor so I’ll add this to my favorite recipes and when I want comfort food that feels like it slow cooked all day, this will be my go to!

    Reply
  7. 5 stars
    I just made this as written and it was delicious!!!!! The red wine took this over the top. I have seen multiple beef stew recipes and none top this one. Definitely keeping this in my rotation!

    Reply
  8. 5 stars
    Great recipe! I added in some frozen veggies when it was done. Yum! I was looking for a recipe that included red wine as I had some to use up. It’s a keeper.

    Reply
  9. Wondering if anyone’s ever substituted out the red wine and replaced it with something else ? Balsamic vinegar maybe ? Or red wine vinegar? Any other suggestions ?:)

    Reply
  10. 5 stars
    Wow! This was THE most delicious, flavorful, and tender beef stew I’ve ever made! Thank you so much for sharing your recipe! The only thing I changed was I added extra potatoes and carrots so I had to add 10extra min to the veg cook time. I also added 2 bay leaves because I always add them to beef stew. I don’t think I’ll ever have to try another beef stew recipe again after how quick and effortlessly tasty this was! <3<3<3

    Reply
5 from 77 votes (69 ratings without comment)

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