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Cozy Instant Pot Beef Stew Recipe Easy Homemade Root Vegetables and Red Wine

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A warm and hearty beef stew made quickly in the Instant Pot with tender beef, root vegetables, and a splash of red wine for rich flavor. Perfect for busy weeknights or cozy evenings.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup all-purpose flour (optional, for dredging)
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 3 carrots, peeled and cut into chunks
  • 2 parsnips, peeled and chopped (optional)
  • 3 russet potatoes, peeled and cubed
  • 2 celery stalks, sliced
  • 3 cups low-sodium beef broth
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3–4 fresh thyme sprigs (or 1 teaspoon dried thyme)
  • 2 bay leaves
  • Fresh parsley, chopped, for garnish

Instructions

  1. Pat the beef cubes dry with paper towels, then season generously with salt and pepper. Lightly dredge in flour, shaking off excess.
  2. Heat 2 tablespoons olive oil in your Instant Pot on the sauté setting or in a skillet over medium-high heat. Add beef in batches and brown all sides, about 3-4 minutes per side. Transfer browned beef to a plate.
  3. In the same pot, add chopped onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant. Scrape up browned bits from the bottom.
  4. Pour in the red wine and let it simmer for 2 minutes to reduce slightly and burn off alcohol. Stir in tomato paste, Worcestershire sauce, thyme sprigs, and bay leaves. Add beef broth, scraping the bottom to loosen any stuck bits.
  5. Add the seared beef back in along with carrots, parsnips, potatoes, and celery. Stir gently to combine.
  6. Close the lid, seal the vent, and set the Instant Pot to manual high pressure for 35 minutes. For larger beef cubes, add 5 more minutes.
  7. Let the pressure release naturally for 15 minutes, then carefully quick-release any remaining pressure.
  8. Open the lid, remove thyme sprigs and bay leaves. Taste and adjust salt and pepper as needed. For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in, cooking on sauté for a few minutes until thickened.
  9. Ladle into bowls and sprinkle with fresh parsley. Serve hot.

Notes

Browning the beef is essential for deep flavor. Use chuck roast for best tenderness. For gluten-free, substitute all-purpose flour with almond flour or cornstarch. For a non-alcoholic version, replace red wine with extra beef broth and a splash of balsamic vinegar. Vegetables should be cut evenly for even cooking. Natural pressure release is important for tender beef. Leftovers reheat well and flavors improve after a day.

Nutrition

Keywords: Instant Pot beef stew, beef stew recipe, root vegetables stew, red wine stew, easy beef stew, comfort food, pressure cooker stew

Find it online: https://chrisfeasts.com/cozy-instant-pot-beef-stew-recipe-easy-homemade-root-vegetables-and-red-wine/