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 Instant Pot Beef Stew is a classic Sunday stunner turned weeknight spectacular.
Carrots, Celery, Potato, Tomato, and Tender Beef all together on the fork. A Perfect bite of Instant Pot Beef Stew.
Quick Prep
There are very few steps for bringing together the ingredients for this beautiful stew. Start with your beef. You can buy cubed stew meat. This is typically chuck roast that is cubed up for you. I like to get it this because it saves me some work. I usually just leave this in the packaging it came in, and add the seasoning and flour right to the top and gently toss with some tongs. This way I can just toss the packaging and it saves me one more thing to wash up.
Get your Instant Pot (or any electric pressure cooker) set to saute and toss the meat right in with a drizzle of olive oil. You want to let your meat brown well, so don’t immediately start stirring it around. Wait a few minutes and then gently stir the meat around or use tongs to flip the pieces over to get the other side browned as well.
While your meat is browning, prep you veggies. Clean, peel, and chop the onion, garlic, carrot, celery, 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. There is no need to fuss over perfectly chopped produce. This is a quick prep, rough chop kind of meal.
A can of stewed tomatoes, fresh parsley, bay leaves and red wine are added just before putting the lid on to cook.
Once your meat is brown you can throw in your veggies, and stir them in so they get a light coating of fat from the beef and olive oil. Add a can of stewed tomatoes, a cup of red wine, a touch more seasoning, fresh parsley, and a bay leaf.
Cooking in the Pressure Cooker
Give everything a little stir, then lock your lid down, and cook on high for 30 minutes. I have to admit, I’m late the pressure cooker game. I’ve owned one for the last ten years, and I only just started using it regularly. I was totally intimidated by the pressure cooker and had the very irrational fear that it could explode on me. The great thing about modern appliances is that they have some built-in safety measures and it won’t open until the pressure has been release. Do be sure to protect your hands and keep them away from the escaping steam.
When the timer goes off, release the steam and unlock your lid. You should find perfectly cooked vegetable, falling apart meat and a delicious rich gravy ready to serve to your family.
A beautiful bowl of Instant Pot Beef Stew in a rich gravy served with fluffy rolls.
Celery, Carrots, Potato, Tomato, and tender Beef all on the fork to make a perfect bite of Instant Pot Stew.
Instant Pot Beef Stew
Ingredients
- 1 Lb Beef Stew Meat Chuck Roast Cubed for Stew
- 1 Russet Potato
- 1 Carrot
- 2 Celery Stalks
- 1 Small Yellow onion
- 1 Cup Button Mushrooms sliced
- 2 Cloves garlic
- 1 Cup Red Wine Something you like to drink.
- 1 14oz Can Stewed Tomatoes Italian Flavor
- 2 Tbsp Flour
- 2 Tbsp olive oil
- 1/4 Cup Fresh Parsley
- 2 Bay Leaves
- 1 Tbsp Salt
- 1 Tsp Pepper
- 1 Tsp Granulated Garlic
- 1 Tsp Granulated Onion
- 1/2 Tsp Paprika
Instructions
- Set your Instant Pot (Electric Pressure Cooker) to saute. Heat it up so that it is ready for action.
- Prepare the stew meat by seasoning with half of your dry seasonings. Coat with flour and toss into the pressure cooker with a drizzle of olive oil. 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 a bay leaf.
- 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.
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