There’s nothing quite like a bowl of rich, hearty beef stew to warm you from the inside out. This Instant Pot Rustic Beef Stew delivers all the deep, slow-simmered flavor you crave, but in a fraction of the time. Forget spending hours by the stove; this recipe uses the magic of pressure cooking to create fall-apart tender beef and a savory, wine-infused broth that tastes like it’s been cooking all day. It’s the ultimate comfort food, perfect for a chilly evening or a cozy Sunday dinner.
Ingredients
• 2 lbs / 900g beef brisket or chuck, cut into 1-inch cubes
• 1 cup / 240ml dry red wine, like Cabernet Sauvignon or Merlot
• 1 cup / 240ml beef stock
• 6 medium carrots, peeled and roughly chopped
• 1 large yellow onion, diced
• 2 tbsp minced garlic
• 1 tbsp Italian herb seasoning
• 1 tsp hot paprika
• 1 tsp salt, or to taste
• ½ tsp black pepper, freshly ground
• 2 tbsp olive oil
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Add olive oil. Once hot, add the beef in a single layer and sear on all sides until browned. Remove beef and set aside.
3. Add the diced onion to the pot and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. Pour in the red wine to deglaze, scraping any browned bits from the bottom. Let it simmer for 2 minutes.
5. Return the beef to the pot. Add the beef stock, carrots, Italian herbs, hot paprika, salt, and pepper. Stir to combine.
6. Secure the lid and set the steam release valve to ‘Sealing’. Select the ‘Stew/Meat’ setting and cook on high pressure for 15 minutes.
7. Once the timer finishes, allow the pressure to release naturally for 10-15 minutes before performing a quick release for any remaining pressure. Stir and serve hot.
Nutritional Information
• Per Serving: Calories 620 | Total Fats 35g | Net Carbs: 5g | Protein 50g | Fiber: 3g
Pro Tips
• for the Best Stew
• Don’t skip searing the beef! It creates a deep, rich flavor base (the Maillard reaction) that you can’t get from simply pressure cooking.
• For a thicker stew, create a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir it into the stew on the ‘Sauté’ function after pressure cooking and simmer until thickened.
• Use a dry red wine you would enjoy drinking. A Cabernet Sauvignon or Merlot adds incredible depth. Avoid ‘cooking wine,’ which is often high in sodium.
• Feel free to add other root vegetables like potatoes or parsnips along with the carrots for an even heartier meal.
FAQ
Q: What is the best cut of beef for this Instant Pot stew
A: This recipe recommends using 2 lbs of beef brisket or chuck, cut into 1-inch cubes, for the most tender and flavorful results.
Q: How can I make my beef stew thicker
A: To thicken the stew, create a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water. After pressure cooking, set the Instant Pot to ‘Sauté’, stir in the slurry, and let it simmer until it reaches your desired thickness.
Q: Can I add potatoes to this beef stew recipe
A: Yes, you can add other root vegetables like potatoes or parsnips along with the carrots to make the stew even heartier.
Q: What kind of red wine should I use for beef stew
A: Use a dry red wine that you would enjoy drinking, such as a Cabernet Sauvignon or Merlot. Avoid using ‘cooking wine’ as it is often high in sodium and can negatively affect the flavor.
