Red wine and rosemary feature in this inviting, tasty and tummy-warming Instant Pot Beef Stew Recipe- perfect for a cold day. Enjoy over mashed potatoes or polenta, and pair with some homemade bread!
Dig out your instant pot, or make this in the slow cooker. Either way, just make it!
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Aaaah, finally, FINALLY the weather is averaging less than 100 most days. Which means I must immediately put a coat and boots and scarf on… and make ALL the bread recipes, ALL the soup and ALL the stew! I know, I know – people in other states are still in shorts (and truthfully, so am I), but the point really is – it’s cooling off!! Grab your pumpkin spice latte, get your uggs on, and embrace stew weather!
This is a stick to your ribs kind of deal – the perfect thing to cook all day in the crockpot or a quick cook in an electric pressure cooker (I’ve given instructions for both). You can choose a cooking time of 55 minutes (instant pot) or 6-8 hours (crock pot)
This is one of my favorite comfort foods – I like to make some fresh bread to go with it (how about Maple Oat Bread?) or make some mashed potatoes and smash it all together in a bowl. Even my kids actually eat this (they’re anti anything other than mac n cheese at the moment – so anything else we manage to get down their necks is a massive bonus!!).
Even better? If you make a massive batch of this, you can freeze the leftovers – pull out a container of this, defrost and reheat – and DONE!
This tender beef stew is such a comforting bowl of deliciousness – and I mean, this one has BACON. The beef is so tender and just melts in your mouth – and is infused with wonderful flavor from the red wine and the rosemary.
A note about the wine – use a good one, one that you would happily drink. Do NOT use “cooking wine”. This is your food here, you don’t want to infuse it with glorified vinegar, right?
This Beef Stew recipe is one of our favorite meals in Fall and Winter – we could have soup or stew for dinner every night and not get sick of it – there’s just so many ways to make it your own!
You’ll also love my traditional classic Pot Roast Recipe that is made stovetop (and oven), or my Beef Stew with Herbed Dumplings made in a crockpot.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Olive Oil. You can use Extra Virgin or a light blend, either will work.
- Beef Chuck Steak. This is a fairly inexpensive cut of meat. In the UK it’s called “braising steak”. See notes above.
- Dried Rosemary. You can use thyme, or Italian Seasoning or Tuscan Seasoning if you wish
- Bacon. I like thick cut bacon. It’s kind of the best.
- Onion. Peeled and diced in medium chunks
- Carrots. Peeled and cut into rough chunks
- Red Wine. Choose a wine you like to drink. Stay away from anything labeled “cooking wine”. If you prefer not to cook with alcohol, just add extra 1/2 cup beef stock instead.
- Beef Stock. Or beef broth, this can be substituted for chicken stock, with very little effect. I usually add about a tablespoon of Worcestershire sauce to it if using chicken stock.
I buy beef stock from the grocery store in cartons vs cans. it just tastes better. Homemade beef stock is even better!
ABOUT CHUCK STEAK
Chuck steak is rich in flavor and has a good balance of meat and fat. Chuck is generally sold in big family packs, or ground up and sold as ground beef (beef mince) The chuck contains a lot of connective tissue, including collagen, which partially melts during cooking, making it perfect for a long slow cook, but also does exceptionally well in a pressure cooker!
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Instant Pot Directions:
- Turn your instant pot onto saute, add the olive oil and allow to heat.
- Season the beef with salt, pepper, and the rosemary.
- Brown the meat, the bacon, and onions and cook until onions begin to soften.
- Add the carrots, red wine and beef stock to the pot.
- Cancel the saute function, and set your instant pot to cook on high pressure for 50 mins.
- Allow for natural release for 10 minutes, then quick release.
- Optional: if your stew isn’t thick enough, remove some of the liquid and blend with some cornstarch – and mix back in. Use the saute function and cook for a few minutes until thickened.
- Devour.
Crock Pot Directions:
- Add the olive oil to a large skillet over medium-high and allow to heat.
- Season the beef with salt, pepper, and the rosemary.
- Add the seasoned beef, the bacon, and onions and cook until onions begin to soften.
- Add the beef, bacon, and onions to the crock pot, and add carrots, red wine and beef stock (you may wish to use more liquid in the crockpot – an extra cup total).
- Cook on low for 6-8 hours.
- Optional: if your stew isn’t thick enough, remove some of the liquid and blend with some cornstarch – and mix back in. Turn up to high and cook for about 15-20 minutes until thickened.
- Devour.
Kylee’s Notes
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
Substitutions/Additions
- Add peeled and chunked potatoes.
- Switch out the rosemary for thyme, and add a bay leaf.
- Use Italian seasoning or Tuscan Seasoning
- Use half a can of pureed tomatoes or extra beef stock (instead of red wine).
- Serve with a cheesy polenta.
- Serve with creamy mashed potatoes.
Freezing instructions
This recipe can be frozen after cooking. Store in freezer bags or containers, freeze up to 6 months.
Looking for more instant pot recipes?
- Thai Butternut Squash Soup. A velvety smooth and dreamy soup with a kick of Thai heat, balanced by creamy coconut cream.
- Instant Pot Risotto. You can cook this hearty side dish in about 15 minutes (plus coming-to pressure time), saving you plenty of time to make other things!
- Instant Pot Chicken Chili. Make this AMAZING Chicken Chili right in your Instant Pot! GREAT for weeknights, easy to throw together and freezer-friendly!
- Instant Pot Mac & Cheese (with Bacon!). Cooked in one pot and ready in about 30 minutes, this Instant Pot Mac & Cheese (with bacon) is the perfect meal any night of the week!
- Instant Pot Chicken & Rice (30 min recipe). Grab your electric pressure cooker and some basic ingredients and dinner will be SUPER fast (and really tasty, too).
- Instant Pot Spaghetti. A super-fast family dinner – spaghetti in the instant pot is minimal prep, ingredients and clean up – making this a slam dunk for weeknights!
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Instant Pot Beef Stew
Recommended Equipment
Ingredients
Directions
INSTANT POT DIRECTIONS:
- Turn your instant pot onto sauté, add 1 tablespoon olive oil and allow to heat.
- Season the 4 pound beef chuck with salt and pepper and 2 tablespoons dried rosemary.
- Add the seasoned beef, and the diced 4 slices bacon and 1 cup onion and cook until onions begin to soften.
- Add 4 large carrots (peeled and cut into chunks), ½ cup red wine, and ½ cup beef stock to the pot.
- Cancel the saute function, and set your instant pot to cook on high pressure for 50 mins.
- Allow for natural release for 10 minutes, then quick release.
- Optional: if your stew isn’t thick enough, remove some of the liquid and blend with some cornstarch – and mix back in. Use the saute function and cook for a few minutes until thickened.
- Devour.
CROCK POT DIRECTIONS:
- Add the olive oil to a large skillet over medium high and allow to heat.
- Season the beef with salt, pepper and the rosemary.
- Add the seasoned beef, the bacon and onions and cook until onions begin to soften.
- Add the beef, bacon and onions to the crock pot, and add carrots, red wine and beef stock (you may wish to use more liquid in the crockpot – an extra cup total).
- Cook on low for 6-8 hours.
- Optional: if your stew isn’t thick enough, remove some of the liquid and blend with some cornstarch – and mix back in. Turn up to high and cook for about 15-20 minutes until thickened.
- Devour.
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Notes
- Add peeled and chunked potatoes
- Switch out the rosemary for thyme
- Use Italian seasoning or Tuscan Seasoning
- Use half a can of pureed tomatoes (instead of red wine)
- Serve with a cheesy polenta
- Serve with creamy mashed potatoes.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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