Instant Pot Beef Stew with Red Wine

This easy Instant Pot Beef Stew with Red Wine and vegetables is the only recipe you need! Quick and super simple, cozy flavors, and ready in about an hour and a half. Did I mention this recipe is also loaded with all your favorite veggies? Potatoes, celery, carrots. It’s got a little something for everyone to enjoy!

four bowls of beef stew with a copper spoon and thyme sprigs on a marble table

About The Recipe

I don’t think I’ve ever been this excited to share a post/recipe.

Why?

Well, it’s officially our very first instant pot recipe! Yes, this recipe is literally the very first time we’ve ever cooked in it.

If you’ve been following along with us on instagram, you know how excited I’ve been to try this. Cooking big pots of yummy food with little to no effort? COUNT. ME. IN.

bowl of beef stew on a marble table with a copper spoon,

We were so beyond happy with how this recipe turned out. Made a little bit of a mess but… we figured it out! This recipe is definitely being added to our weekly rotation (along with our Vegetable Beef Soup and Baked Rigatoni!).

After about 35 minutes, the meat is melt in your mouth tender and all the veggies are perfectly cooked. It tastes like it’s been cooking all day long!

Ingredients

  • Stew Beef
  • All-Purpose Flour
  • Oil
  • Carrots
  • Celery
  • Garlic
  • Dried Mushrooms
  • Mushrooms
  • Baby Potatoes
  • Thyme
  • Bay Leaves
  • Beef Stock
  • Red Wine
  • Cornstarch
ingredients for beef stew on a marble table

Instructions

First things first is to rehydrate your mushrooms! Yes, we are actually gonna rehydrate mushrooms. It makes a serious difference and helps develop more flavor into the beef stew. So, take two cups of beef stock snd combine it with the mushrooms. Set aside for now.

While your mushrooms are rehydrating, start gathering and prepping the ingredients! It’s all fridge staples so, no need to worry! If you don’t have small bite sized potatoes, don’t worry! You can always take larger potatoes and chop them to bite sized chunks.

So, the actual first step is to combine the flour and meat. Make sure to season with salt and pepper!

Now, add the meat to the instant pot and set on the sauté function for about 10 minutes. You don’t need to cook the meal all the way through. Just enough to brown it!

Once the meat is browned, turn on the pressure cooker function and select stew. Once it’s finished, let cool for about ten minutes and then release the steam. Open the instant pot and serve immediately!

Make sure to pick out any thyme sprigs you see before you eat!

How To Store

This recipe freezes so well and it’s definitely a great thing to have on hand. You can freeze it in single servings, or in bigger batches for the whole family! Whatever suits your needs.

Or, after you make it, you can transfer in a large lidded container and store in the fridge for a few days.

four cocottes of beef stew on a marble table with thyme sprigs, bread, and a white napkin

Expert Tips

  • If you don’t have stew beef, you can easily substitute with short ribs or chuck roast!
  • Don’t skip rehydrating the mushrooms. This really helps develop the flavor of the stew.
  • Make sure you save the liquid from the mushrooms.
  • Pick out the herbs once the stew is done cooking.
  • This recipe freezes really well!

When you make this Instant Pot Beef Stew with Red Wine, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

four bowls of beef stew with a copper spoon and thyme sprigs

Instant Pot Beef Stew with Red Wine

Traci
Tender, hearty, comforting, and SO GOOD! This Instant Pot beef Stew with Red Wine is seriously one of the easiest things to make and it's loaded with all your favorite vegetables.
No ratings yet
Prep Time 15 mins
Cook Time 35 mins
Additional Time 40 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine American
Servings 8 servings
Calories 637 kcal

Ingredients
 

  • 3 pounds stew beef
  • 1 cup flour seasoned to taste with salt and pepper
  • 1-2 Tablespoons oil to brown meat
  • 4 carrots peeled and cut into 1/2-inch pieces
  • 2 ribs celery cut into 1/2-inch pieces
  • 1 large onion chopped into large chunks
  • 6-8 garlic cloves peeled and smashed
  • 2 1- ounce packages dried mushrooms rehydrated and chopped
  • 8 ounces fresh mushrooms quartered
  • 16 ounces baby potatoes
  • 3-4 sprigs thyme
  • 2 bay leaves
  • 6 cups [beef stock] divided
  • Mushroom water
  • 2 cups red wine
  • 4 Tablespoons cornstarch with enough water added to make a slurry

Instructions

  • Rehydrate mushrooms in 2 cups of boiling beef stock.
  • Drain rehydrated mushrooms, reserving liquid.
  • Rinse rehydrated mushroom thoroughly and drain well.
  • Chop and set aside.
  • Toss beef chunks with seasoned flour.
  • Add oil and beef chunks to instant pot and sauté until browned, about 10 minutes.
  • Add carrots, celery, onion, garlic, dried mushrooms, fresh mushrooms, potatoes, thyme, bay leaves, beef stock, mushroom water, and red wine.
  • Seal instant pot and select pressure cooker mode.
  • Turn knob to select stew.
  • Press start.
  • When the cooking is done, stir in the slurry and cook for an additional 5 minutes until sauce is thickened.

Notes

  • If you don't have stew beef, you can easily substitute with short ribs or chuck roast!
  • Don't skip rehydrating the mushrooms. This really helps develop the flavor of the stew.
  • Make sure you save the liquid from the mushrooms.
  • Pick out the herbs once the stew is done cooking.
  • This recipe freezes really well!

Nutrition

Serving: 11/2 cupsCalories: 637kcalCarbohydrates: 43gProtein: 68gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 11gTrans Fat: 1gCholesterol: 181mgSodium: 553mgFiber: 4gSugar: 5g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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