Go Back Email Link
–+ servings
four bowls of beef stew with a copper spoon and thyme sprigs

Instant Pot Beef Stew with Red Wine

No ratings yet
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time 40 minutes
Total Time: 1 hour 30 minutes
Author: Traci Crossland
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.

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.