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A red bowl filled with beef stew containing chunks of beef, carrots, and broth, with a piece of bread partially visible beside it.
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Instant Pot Beef Stew

Red wine and rosemary feature in this belly warming instant pot beef stew recipe - perfect for cold days, it's wonderful comfort food!
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 6 servings
Calories 677kcal
Author Kylee Ayotte

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 4 pound beef chuck cut into large cubes (see notes about meat)
  • salt and pepper
  • 2 tablespoons dried rosemary
  • 4 slices bacon diced
  • 1 cup onion diced
  • 4 large carrots peeled and cut into chunks
  • ½ cup red wine
  • ½ cup beef stock

Instructions

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.

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

Calories: 677kcal | Carbohydrates: 8g | Protein: 61g | Fat: 43g | Saturated Fat: 18g | Cholesterol: 218mg | Sodium: 412mg | Potassium: 1275mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6867IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 7mg
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