Description
Cozy up to the comforting flavors of this Instant Pot beef stew with red wine – tender beef, rich broth, and hearty vegetables combine effortlessly for a soul-warming meal.
Ingredients
Units
Scale
- 3 tbsp extra virgin olive oil
- 3 lbs boneless beef chuck, pat dry
- salt + black pepper as needed
- 2 yellow onions, roughly chopped
- 4 carrots, cut into large chunks
- 8 garlic cloves, peeled
- 2 tbsp balsamic vinegar
- 4 Yukon gold potatoes, cut into large chunks
- 1/2 tsp dried thyme
- 2 tbsp tomato paste
- 1/4 cup flour
- 1 cup dry red wine (like cabernet sauvignon or pinot noir)
- 1 1/2 cups beef broth
- 1/2 cup water
- 2 tbsp maple syrup
- 1 bay leaf
- fresh parsley, finely chopped (optional garnish)
Instructions
- Sear the beef: Heat olive oil in the Instant Pot on the “sauté” mode at the highest heat setting. Season both sides of the beef chuck generously with salt and pepper. Once the oil is hot, place the beef into the pot and sear for 2 minutes without touching. Flip the beef and sear for another 2 minutes without touching. The beef should develop a deep caramelized brown color. Remove the beef from the pot and set aside.
- Cook the veggies: With the Instant Pot still on the highest sauté setting, add the onions, carrots, garlic, and balsamic vinegar then use a wooden spoon to scrape up the brown bits from the bottom (the vinegar will help with that). Cook the veggies for about 5 minutes, then add the potatoes. Season everything with dried thyme, 1 tsp salt, and 1/2 tsp pepper.
- Thicken the stew: Add the tomato paste and cook for 1 minute. Add the flour and stir well to ensure it is well incorporated. Cook for 1 minute, stirring often (the veggies will be thick and hard to stir).
- Add the liquids: Next, pour the wine, broth, water and maple syrup into the pot. Give everything a good stir and cook for 2 minutes. Add the bay leaf and the seared beef chuck into the pot.
- Pressure cook the stew: Turn off the “sauté” setting on the Instant Pot, then turn on the “pressure cook” setting to the high pressure level. Close the lid to the pressure cooker (make sure the vent is closed). Set the timer for 75 minutes.
- Finish the stew: When the stew is done, carefully release the vent and allow the steam to release slowly from the pot. Remove the lid then transfer the beef chuck to a large bowl. Fish out the bay leaf and discard. Use 2 forks to shred the beef, then add back to the pot. Stir the stew then taste and add seasoning if needed. If desired, transfer the stew to an oven safe casserole dish then place directly under your oven broiler set on high. This will help caramelize the meat and veggies and thicken the sauce. Garnish with fresh parsley if desired. Serve and enjoy!
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Instant Pot
Nutrition
- Calories: 532
- Sugar: 11g
- Sodium: 1326mg
- Fat: 11g
- Saturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 55g
- Cholesterol: 143mg