Description
A hearty, set-it-and-forget-it Instant Pot beef stew featuring tender chuck roast, sweet carrots, and a rich red wine sauce. This easy weeknight dinner is freezer-friendly and sophisticated enough for guests.
Ingredients
Scale
- 2.5 pounds chuck roast, cut into 1.5-inch cubes
- 1 cup dry Cabernet Sauvignon or Merlot
- 1 cup low-sodium beef broth
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 large yellow onion, diced
- 4 large carrots, peeled and cut into 1-inch chunks
- 2 medium russet or Yukon Gold potatoes, cubed
- 3 tablespoons all-purpose flour
- ½ cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Pat the beef cubes dry and toss with flour, salt, and pepper to coat evenly.
- Set Instant Pot to ‘Sauté’ on High. Add olive oil and sear beef in batches until deeply browned on all sides. Remove meat.
- Add diced onions to the pot and cook for 2 minutes until softened. Add garlic, tomato paste, thyme, and rosemary; cook for 1 minute while stirring.
- Pour in red wine and scrape the bottom of the pot thoroughly to release browned bits (fond). Add beef broth and Worcestershire sauce.
- Add carrots, potatoes, and seared beef back into the pot. Nestle ingredients into the liquid and add bay leaves.
- Secure lid, set valve to ‘Sealing’, and select ‘Pressure Cook’ on High for 35 minutes.
- Allow pressure to release naturally for 10-15 minutes, then carefully vent remaining pressure.
- Open lid, set to ‘Sauté’, and stir in heavy cream. Simmer for 3-5 minutes until sauce thickens. Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh parsley if desired.
Notes
Do not skip searing the meat for flavor. Ensure the bottom of the pot is clean before pressure cooking to avoid burn warnings. Add cream only after pressure cooking to prevent curdling. For a gluten-free version, use GF flour and verify Worcestershire sauce is GF. For dairy-free, substitute heavy cream with coconut cream or omit.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: Instant Pot, Beef Stew, Red Wine Stew, Chuck Roast, Easy Dinner, Pressure Cooker, Weeknight Meals, Comfort Food