This Instant Pot Beef Stew has fall-apart tender beef surrounded by tasty veggies in rich red wine gravy. You will be so glad you can whip this up in under an hour any night of the week.
This hearty pressure cooker stew is a classic Sunday stunner turned weeknight spectacular.
Make this Recipe!
Simple, inexpensive ingredients combine into a delicious and complete meal.
This beef stew recipe is made directly in the electric pressure cooker/Instant Pot so the clean up is simple.
Herbs, red wine, and flour combine with the juices of the meat and vegetables to create a rich and flavorful gravy that tastes like it cooked for hours.
You can have this amazing stew on the table in under an hour.
Serve this Pressure Cooker Stew with a loaf of bread and a green salad dressed with Italian Salad Dressing.
Ingredients
Beef Stew Meat- I usually opt to buy a package of cubed stew meat from the meat counter. This is typically chuck roast that is cut into one inch cubes. I like to get it because it saves a little work. Any chuck roast or bottom round roast cut into cubes will work well for beef stew.
How to make beef stew in the pressure cooker.
Step 1
- Start by heating up your Instant Pot (electric pressure cooker) on saute mode.
- Take cubed beef and toss with flour and half of the dry seasoning.
Step 2
- Brown the beef in olive oil first. Give the beef time to brown on all sides before adding the vegetables to the pressure cooker.
Step 3
- While the beef is browning prepare the onion, garlic, carrots, potato, celery, and mushrooms. Clean and give vegetables a rough chop. You want the onion and garlic to be diced small so that the pieces melt into the stew, but you want larger pieces of carrot, celery, potato, and mushroom so that they hold up to cooking.
Step 4
- Add the vegetables to the pressure cooker and give them a nice stir. Make sure that everything gets coated with olive and beef fat and the onions start to warm through.
Step 5
- Finally, pour wine, stewed tomatoes, chopped parsley, and the remainder of the seasoning to the pot. Stir everything together and set the pressure cooker on high pressure for 30 minutes.
Step 6
- Finally, pour wine, stewed tomatoes, chopped parsley, and the remainder of the seasoning to the pot. Stir everything together and set the pressure cooker on high pressure for 30 minutes.
FAQs
Chuck or Round roasts are good choices for beef stew. These cuts are inexpensive and have nice fat content for flavor. Usually, the packages of stew meat at the meat counter are cut chuck roasts.
Cut the meat up into pieces that are around 1 inch and no more than 1.5 inches for best results. Large pieces won’t be tender after 30 minutes and extra cook time will make the vegetables too mushy.
Wine helps make a flavorful gravy, but is not necessary to have a delicious stew. You can use beef broth in place of wine. If you want to imitate the acidity of wine try using half beef broth and half orange juice.
Expert Tips
When browning the beef, do not stir right away. Let the beef sit in the hot oil and brown on the first side, then gently stir and let beef brown well on all sides.
Cleaning vegetables properly is really important. Wash and peel carrots and potatoes before dicing. Wash celery thoroughly and remove damaged tops and tough bottoms.
Do not rinse mushrooms. Wipe mushrooms with a damp paper towel to clean away any dirt and pop the stem off using your thumb.
Do not discard celery leaves. Celery leaf is full of flavor and makes a nice addition to any dish that calls for celery.
Try Easy Pepper Steak, Beef and Broccoli Sheet Pan Dinner, and Authentic Italian Meatballs in Red Pasta Sauce for more great, budget beef meals.
Did you make this Instant Pot Beef Stew recipe? Rate the recipe and leave a comment below to let me know what you think!
Instant Pot Beef Stew
Ingredients
- 1 Lb Beef Stew Meat (Chuck Roast Cubed for Stew)
- 1 Russet Potato
- 2 Carrots
- 2 Celery Stalks
- 1 Small Yellow onion
- 1 Cup Button Mushrooms
- 2 Cloves Garlic
- ¼ Cup Fresh Parsley
- 1 Cup Red Wine (Something you like to drink)
- 1 14oz Can Stewed Tomatoes (Italian Flavor)
- 2 Tbsp Flour
- 2 Tbsp Olive Oil
- 2 Bay Leaves
- 1 Tbsp Salt
- 1 Tsp Pepper
- 1 Tsp Granulated Garlic
- 1 Tsp Granulated Onion
- ½ Tsp Paprika
Instructions
- Set your Instant Pot (Electric Pressure Cooker) to saute.
- Prepare the cubed stew meat by seasoning with half of your dry seasonings and coating in flour. Add olive oil to the heated pressure cooker and brown the meat well. Do not stir or turn until it begins to get a nice rich color. Then gently stir or turn to brown the other sides.
- While the beef is browning, prepare your vegetables. Peel and chop the onion, garlic, celery, carrot, and potato. Wipe the dirt off of the mushrooms with a damp paper towel, and slice. 1" cubes for the potatoes, and a rough chop for the remaining veggies will be perfect.
- Once the meat is browned, put all of the vegetables into the pot and give them a nice stir to get some of the fat from the olive oil and meat to coat them.
- Add a can of stewed tomatoes, a cup of red wine, the remaining seasoning, fresh parsley, and two bay leaves.
- Give everything a little stir, then lock your lid down, and cook on high for 30 minutes. Make sure your pressure release valve is closed.
- When the timer goes off, carefully release the steam. When you open the lid you should have a beautiful beef stew, ready to serve.
Notes
- When browning the beef, do not stir right away. Let the beef sit in the hot oil and brown on the first side, then gently stir and let beef brown well on all sides.
- Cleaning vegetables properly is really important. Wash and peel carrots and potatoes before dicing. Wash celery thoroughly and remove damaged tops and tough bottoms.
- Do not rinse mushrooms. Wipe mushrooms with a damp paper towel to clean away any dirt and pop the stem off using your thumb.
- Do not discard celery leaves. Celery leaf is full of flavor and makes a nice addition to any dish that calls for celery.
Leave a Reply