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!
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!
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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.