Instant Pot Beef Stew with Red Wine and Fresh Herbs
This hearty beef stew transforms tender chuck roast into a rich, warming meal perfect for cold weather. The Instant Pot pressure cooking method develops deep flavors in under 30 minutes while keeping the beef incredibly tender. Fresh herb bundles and a splash of red wine this classic comfort food beyond ordinary stew. Loaded with carrots, potatoes, celery, and mushrooms, it's a complete one-pot dinner that satisfies the whole family. The two-stage cooking process ensures vegetables maintain their texture while the meat becomes fork-tender.
Ingredients
- 1 ½ tablespoons olive oil, divided
- 2 lbs boneless beef chuck roast, sliced into 1-inch chunks
- 1 teaspoon dried rosemary
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 tablespoon white whole wheat flour
- ¼ cup dry red wine
- 1 cup beef broth
- 1 ½ tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- 5 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 5 cloves garlic, minced
- 1 medium white onion, chopped and divided
- 2 large celery stalks, cut into 1-inch chunks
- 4 large carrots, peeled and cut into 1.5-inch chunks
- 3 small russet potatoes, sliced into 1-inch chunks
- 8 oz sliced baby bella mushrooms
- 1 cup frozen peas
Instructions
- 1
Cut chuck roast into 1 to 1.5-inch bite-sized pieces and place in large bowl
- 2
Mix rosemary, pepper, thyme, onion powder, paprika, garlic powder, brown sugar, salt, and flour in small bowl
- 3
Sprinkle seasoning mixture over beef chunks and toss to coat
- 4
Turn on Instant Pot saute feature and add olive oil
- 5
Brown half the beef chunks for 1.5-2 minutes per side, then remove and repeat with remaining beef
- 6
Turn off saute and deglaze pot with red wine, scraping brown bits with wooden utensil
- 7
Add beef broth, Worcestershire sauce, balsamic vinegar, and tomato paste, whisking to combine
- 8
Tie fresh rosemary and thyme sprigs together with baker's twine to create herb bundle and add to pot
- 9
Add minced garlic, half the chopped onion, and seasoned beef with any remaining spices
- 10
Place lid on Instant Pot, seal valve, and pressure cook on manual high for 20 minutes
- 11
Quick release pressure and remove herb bundle
- 12
Add remaining onion, celery, carrots, potatoes, and mushrooms
- 13
Seal and pressure cook on manual high for 2 minutes
- 14
Quick release pressure and immediately stir in frozen peas
- 15
Let stew sit for 5 minutes to thicken before serving
Tips
Don't skip browning the beef - this step creates essential flavor through the Maillard reaction and fond for deglazing.
Make sure to scrape all brown bits when deglazing to prevent burn notices and maximize flavor development.
Let the stew rest for 5 minutes after cooking to allow the liquid to thicken naturally from residual heat.
Good to Know
Refrigerate for up to 4 days in airtight container. Stew may thicken when cold - thin with broth when reheating.
Can be made 1-2 days ahead. Flavors improve overnight. Add peas when reheating to maintain color and texture.
Serve hot with crusty bread, dinner rolls, or over mashed potatoes. Garnish with fresh herbs if desired.
Common Mistakes
Don't overcook vegetables in second stage to avoid mushy texture
Always deglaze thoroughly to prevent burn notice on Instant Pot
Substitutions
FAQ
Can I use frozen beef chunks instead of fresh?
Yes, but thaw completely first and pat dry. Frozen beef won't brown properly and may release excess moisture affecting texture.
What if I don't have red wine?
Substitute with additional beef broth or use red wine vinegar (1 tablespoon) mixed with broth for similar acidity and depth.
How long will this keep in the freezer?
Freeze for up to 3 months in freezer-safe containers. Potatoes may become slightly grainy when thawed but flavor remains excellent.