Beef Stew Pressure Cooker Red Wine Replacement

Published: Apr 20, 2022 Modified: May eighteen, 2022 by

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Securely flavorful, thick, and cozy, my Instant Pot Beef Stew with red wine gravy recipe in a reddish wine gravy is so quick and piece of cake! It's a hearty bowl of amazingly flavorful comfort nutrient that uses simple ingredients and is ready to eat in 20 minutes.

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• Best Instant Pot Beef Stew Recipe
• Beef Stew with Red Wine FAQs
• Instant Pot Beef Stew with Red Wine Ingredients
• How to Make Beefiness Stew in the Instant Pot
• Pressure Cooker Beef Stew Recipe Tips
• Beef Stew Variations
• Beefiness Stew with Red Wine Substitutions
• Best Instant Pot Beef Recipes
• Chuck Roast Recipes
• 📌 Pin it for later!
• 📋 Recipe
• 💬 Reviews

Best Instant Pot Beef Stew Recipe

I love Instant Pot beef recipes, so I'thousand constantly looking for ways to make our favorite dishes using our pressure level cooker. Tender beefiness stew is the sort of recipe that'south perfect for cooking in the Instant Pot.

The kickoff time I tried making this recipe, faces lit upwards around the table and everyone'due south bowls were quickly emptied. It was certainly a keeper for a decorated weeknight repast.

What makes this dish such a smashing option for dinner is that it's really so piece of cake to make, on top of being irresistibly tasty. This is a tender beef stew, made with chuck roast, veggies, and a thick broth flavored with red wine.

This is the easiest beefiness stew recipe I have ever tried. It was so tasty and my family loved information technology.

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Beef Stew with Red Vino FAQs

Is chuck roast good for stew?

Yes! Actually, our number one choice for making beef stew in the Instant Pot is chuck roast beef. Chuck roast is our favorite pot roast beefiness, and it's likewise the perfect choice for stew. Cooking it in the pressure cooker makes it fall-apart tender while soaking up all of the flavors from the broth.
If you want to save time, simply use cubed beef stew meat. You don't fifty-fifty have to cutting your beefiness, it is done for you!

How long practice I pressure cook beef stew?

We cook our beef on loftier pressure for fifteen minutes. This is after browning the beef on each side for well-nigh iii minutes on each side to give information technology a sear for extra flavor.
Pressure cooking beef is a perfect choice for when y'all demand a quick and easy meal that's still tender, juicy, and equally deeply flavorful as if you lot tedious-cooked it all day long. Dinner is on the table in no time at all!

Tin can I overcook beef stew in the Instant Pot?

Unfortunately, it is easy to overcook beef in the instant pot, resulting in tough dry meat. It is extremely of import to just cook your beef stew for 15 minutes after browning your meat.

Instant Pot Beef Stew with Carmine Vino Ingredients

• vegetable oil
• chuck roast or bottom circular roast
• fine sea salt
• cherry wine
• beef broth
• carrots
• garlic finely minced
• onion finely chopped
• canned tomato sauce
• ground black pepper
• 1dried thyme

How to Make Beef Stew in the Instant Pot

1. Prepare your ingredients: cutchuck roast beefiness into cubes, choponion, peel and carrots, and mincegarlic.
2. Fix Instant Pot to saute manner. Rut vegetable oil. While the pot heats, flavourcubed chuck roast beef with sea common salt.
3. Add ⅓ of the beef to the Instant Pot in a unmarried layer and sear until browned on 1 side, well-nigh 3 minutes. Then flip to the opposite side and brownish. Repeat in batches until all beef is browned.
4. Remove beefiness from the pot and gear up it aside. Addonionandgarlicto the pot and sprinkle with thyme and body of water salt.
5. Stir in lycopersicon esculentum sauce. Saute until the onion softens, about 5 minutes. Scrape the bottom of the pot to loosen upwards whatever browned bits and stir them in.
6. Pour in ruddy wineand bring to a simmer. Simmer for 1 infinitesimal. Then, add the beef back to the mixture along with any juices in the basin. Stir well.
7. Add beef broth and yourcarrots. Stir, then add the lid back to the force per unit area cooker and cook on loftier pressure for fifteen minutes.
8. Once 15 minutes is up, allow the pressure level to naturally release for 20 minutes.
9. Carefully remove the hat. Tilt it abroad from you to avoid the hot steam. Whisk waterand cornstarchtogether to create a slurry, and then stir the slurry into the stew to thicken it.
10. Finally, add black pepperandsaltto taste. Serve, and enjoy!

Pressure Cooker Beefiness Stew Recipe Tips

• When searing, if the meat soaks up the vegetable oil too quickly, yous can add a footling more than. Start with almost ii tablespoons, adding more than if necessary.
• Don't skip searing - it makes a globe of divergence. It takes just almost three minutes per side until the beef is browned on all sides.
• Make sure not to overcrowd the pot when searing or your beef won't properly dark-brown. Brown in batches if y'all need to.
• Naturally, release the pressure - don't use a quick release. The natural release gives you the about tender beef.
• If the pressure level hasn't released after xx minutes, let it keep to naturally release if you have the fourth dimension. If yous're in a hurry, quickly release any remaining pressure level.

Beef Stew Variations

• Spicy Love apple: Add a little boot past adding fire-roasted tomatoes. This is such a fun twist that adds cracking flavour.
• Spices: You can experiment with the sense of taste by calculation dissimilar spices. Almost any combination of flavors that you love will work well in this stew. I like trying oregano, basil, rosemary, stale parsley, paprika, cayenne pepper, celery seed and onion powder to make a beef stew seasoning mix.
• Vegetables: For some extra veggies, I like to add potatoes, stalks of celery, mushrooms, green beans, and frozen corn.
• Try my favorite recipe for Vegetable Beefiness Stew in the Deadening Cooker.

Beefiness Stew with Blood-red Wine Substitutions

• You can utilise chuck roast, bottom round roast or stew meat already cut for you.
• We prefer ocean salt for seasoning beef for its coarser texture. If you don't accept sea salt or would prefer, you tin can use regular table salt.
• Instead of scarlet wine, you can use more beef broth or cherry-red wine vinegar.

Best Instant Pot Beefiness Recipes

• Italian Wedding Soup
• Beefiness Stroganoff
• Hamburger Soup
• Beefiness Pho
• The Juiciest Meatballs

Try more than of the all-time beef cuts according to your needs and budget by following my guide on the All-time Cuts of Beef!

Chuck Roast Recipes

• Boring Cooker Roast Beef
• Beef Birria
• Baked Chuck Roast
• Dutch Oven Pot Roast
• Beef and Broccoli

Try more of my best beef recipes and my favorite roast beefiness recipes!

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📋 Recipe

Instant Pot Beef Stew Recipe

Deeply flavorful, thick, and cozy, our Instant Pot Beef Stew is everything y'all could ask for and more! Comfort food in a pinch!

Prep Time x mins

Cook Time 26 mins

Pressure Release 20 mins

Total Fourth dimension 56 mins

Grade: Chief Course

Cuisine: American

Keyword: beef stew with red wine, homemade beef stew, instant pot beef stew

Servings: six

Calories: 543 kcal

• ii Tbsp. vegetable oil if beef absorbs oil likewise rapidly, add together 1 Tbsp. more
• three lbs. chuck roast or bottom circular roast, cut into 1-inch cubes
• 1 tsp. fine bounding main salt plus ½ tsp. more than for cooking with
• ½ cup red wine or employ equal amount more beef goop
• 1 cup beefiness goop or water
• 1 lb. carrots peeled and cut into one½-inch lengths
• ii cloves garlic finely minced, or 2 tsp. garlic paste
• 1 large onion finely chopped
• xv oz. canned lycopersicon esculentum sauce
• ½ tsp. freshly ground blackness pepper
• 1 tsp. dried thyme

Cornstarch slurry

• ¼ cup water
• one Tbsp. cornstarch

• Prepare your ingredients: slice 3 lbs. chuck roast beef into cubes, chop 1 large onion, skin and cut ane lb. carrots, and mince two cloves garlic.

  

• Set Instant Pot to saute mode. Oestrus two Tbsp. vegetable oil. While the pot heats, season cubed chuck roast beef with 1 tsp. sea common salt.

  

• Add together ⅓ of the beef to the Instant Pot in a single layer and sear until browned on one side, about three minutes. And so flip to the opposite side and dark-brown. Repeat in batches until all beef is browned.

  

• Remove beefiness from the pot and gear up aside. Add onion and garlic to the pot and sprinkle with 1 tsp. dried thyme and ½ tsp. sea salt.

  

• Stir in xv oz. canned tomato sauce. Saute until the onion softens, most v minutes. Scrape the bottom of the pot to loosen up whatever browned bits and stir them in.

  

• Pour in ½ cup cerise wine and bring to a simmer. Simmer for 1 minute. Then, add the beef dorsum to the mixture along with any juices in the basin. Stir well.

  

• Add together 1 cup beefiness broth and your carrots. Stir, then add the lid back to the force per unit area cooker and cook on high pressure for 15 minutes.

  

• Once 15 minutes is up, let the pressure to naturally release for 20 minutes.

  

• Carefully remove the lid. Tilt it away from y'all to avoid hot steam. Whisk ¼ cup water and ane Tbsp. cornstarch together to create a slurry, then stir the slurry into the stew to thicken it.

  

• Finally, add ½ tsp. black pepper and salt to taste. Serve, and enjoy!

  

• When searing, if the meat soaks upwardly the vegetable oil too quickly, you can add a footling more than. Start with almost 2 tablespoons, adding more if necessary.
• Don't skip searing - it makes a world of difference. It takes just about 3 minutes per side until the beef is browned on all sides.
• Make certain non to overcrowd the pot when searing or your beef won't properly brown. Brown in batches if yous demand to.
• Naturally release the pressure level - don't use quick release. Natural release gives you the most tender beef.
• If the pressure hasn't released after 20 minutes, allow it continue to naturally release if you have the fourth dimension. If you lot're in a hurry, quick release any remaining pressure.
• If you want to thicken your stew a bit more than, use more cornstarch mixture. Brand sure to mix it in while information technology's freshly hot in the Instant Pot.

Serving: i bowl | Calories: 543 kcal | Carbohydrates: 17 k | Protein: 46 g | Fat: 31 g | Saturated Fat: 16 grand | Cholesterol: 156 mg | Sodium: 1078 mg | Potassium: 1320 mg | Fiber: 4 g | Sugar: viii k | Vitamin A: 12997 IU | Vitamin C: 12 mg | Calcium: 100 mg | Atomic number 26: 7 mg

About Isabel Laessig

Isabel Laessig, better known as Family unit Foodie and the founder of the Sunday Supper Movement, is passionate about food and family! She is the author of the Boujee Steak Cookbook, and hosts Family Foodie Friday on WTSP's Swell Twenty-four hour period Tampa Bay along with other television set appearances to spread her mission of bringing Sunday Supper back around the family table in every home.

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