I turned frozen beef into fall-apart tender chunks swimming in a rich red-wine gravy with potatoes and carrots in under an hour.

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I adore this EASY Instant Pot Beef Stew because it tastes like serious comfort without pretense. I’m obsessed with big, fork-tender chunks of beef swimming in a glossy, savory sauce.

The hit of red wine adds depth and a little drama. And potatoes soak up all that juicy flavor and turn pillowy, not mushy.

Flavors pile up, rich and concentrated, giving every spoonful a punch that keeps you coming back for more. Rich, hearty, and unapologetically satisfying.

No fuss, just food that fills the bowl and the silence. That kind of dinner I crave on a weeknight every time always.

Ingredients

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Beef stew meat: hearty protein, gives stew its cozy, meaty backbone.
Plus kosher salt: wakes up flavors, not just bland seasoning.
Black pepper: a little bite and warmth throughout the stew.
Flour for dredging: helps make meat crusty and sauce a tad thicker.
Vegetable oil: browns meat fast, keeps things from sticking.
Basically onion: sweet base, makes everything taste homey and rounded.
Garlic: punchy aromatics, you’ll smell it before you taste it.
Carrots: sweet crunch and color, kids usually love them.
Potatoes: starchy comfort, soak up the broth like little sponges.
Celery: subtle savory note and slight crunch contrast.
Red wine: deepens flavor and adds a rounded richness.
Beef broth: the savory liquid heart of the whole pot.
Tomato paste: concentrated umami and slight tang that balances richness.
Worcestershire: a salty, savory boost with subtle tang.
Bay leaves: background herbal note, kind of earthy and warm.
Thyme: herbal lift, fresh or dried both work nicely.
Rosemary: piney hint, use sparingly so it doesn’t dominate.
Cornstarch slurry: thickens sauce to cling to meat and veggies.
Butter: makes the finish silky and a little indulgent.
Parsley: fresh pop of green and brightness before serving.

Ingredient Quantities

2 to 2 1/2 lb beef stew meat, can be frozen (use frozen or thawed)

1 1/2 tsp kosher salt, plus more to taste

1 tsp freshly ground black pepper

1/4 cup all purpose flour (for dredging)

2 tbsp vegetable oil or neutral oil

1 large yellow onion, chopped

3 cloves garlic, minced

4 medium carrots, cut into 1 inch pieces

3 medium russet or Yukon Gold potatoes, peeled and cubed

2 celery stalks, sliced

1 cup dry red wine (cabernet or merlot work well)

3 cups low sodium beef broth

2 tbsp tomato paste

1 tbsp Worcestershire sauce

2 bay leaves

1 tsp dried thyme (or 1 tbsp fresh chopped)

1/2 tsp dried rosemary, crushed

2 tbsp cornstarch mixed with 2 tbsp cold water for thickening

2 tbsp unsalted butter optional, for richer finish

Fresh parsley chopped, for garnish (optional)

How to Make this

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1. Pat beef dry, toss with 1 1/2 tsp kosher salt, 1 tsp pepper and 1/4 cup flour so pieces are lightly coated; if meat is frozen you can skip flour on the frozen surface, but flour helps with browning if it’s thawed.

2. Set Instant Pot to Sauté on high, add 2 tbsp oil, brown beef in batches about 2 minutes per side so you get some color; don’t overcrowd the pot or it will steam instead of sear. Remove beef to a plate.

3. Add chopped onion to the pot and sauté 2 to 3 minutes until softened, then add minced garlic and cook 30 seconds until fragrant; scrape up browned bits with a wooden spoon they hold so much flavor.

4. Pour in 1 cup red wine to deglaze, simmer 1 to 2 minutes scraping the bottom to lift stuck bits, then stir in 3 cups beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 2 bay leaves, 1 tsp dried thyme, 1/2 tsp crushed dried rosemary and return beef to the pot.

5. If using thawed beef set manual High Pressure for 35 minutes; if using frozen beef set manual High Pressure for 45 minutes. Seal vent and cook. Use natural release for 10 minutes, then quick release the rest.

6. Open pot and add carrots, potatoes and sliced celery on top of the meat and liquid; seal and cook on High Pressure 6 minutes, then quick release. This two stage method keeps vegetables from turning to mush, which happens if you cook everything from frozen too long.

7. Remove bay leaves. Mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry and stir into the hot stew while the pot is on Sauté. Bring to a simmer for 2 to 3 minutes until sauce thickens. Taste and adjust salt and pepper.

8. Stir in 2 tbsp unsalted butter for a richer finish if you like, sprinkle chopped fresh parsley, then serve hot. Leftovers thicken in fridge; loosen with a splash of beef broth or water when reheating.

9. Tips: if you want deeper flavor use a splash more red wine or brown the meat longer; for quicker weeknight cooking use thawed meat and skip the second pressure step but watch veg doneness. Don’t forget to skim excess fat if you want a leaner stew.

Equipment Needed

1. Instant Pot or electric pressure cooker
2. Heavy skillet or sauté pan (for browning if you prefer to sear outside the IP)
3. Chef’s knife
4. Cutting board
5. Large mixing bowl (for tossing beef with flour and salt)
6. Plate or tray (to hold browned meat)
7. Wooden spoon or heatproof spatula (great for scraping browned bits)
8. Measuring cups and spoons
9. Small bowl and whisk or fork (for making cornstarch slurry)

FAQ

Q: Can I use frozen stew meat or does it need to be thawed first?

A: Yes you can use frozen meat. If frozen, skip the sauté step and add an extra 5 minutes to the high pressure time. The Instant Pot brings it up to temp slower but it still cooks through. If you thaw first you get better browning and more flavor.

Q: Do I have to brown the meat?

A: No, you don't have to, but browning adds a lot of flavor. If you're short on time you can skip it. If you do brown, don't crowd the pot and work in batches so you get a nice crust.

Q: What can I use instead of red wine?

A: Use extra beef broth with 1 tbsp red wine vinegar or a splash of balsamic to mimic acidity. Grape juice with a little vinegar works too, but it will be sweeter.

Q: How do I thicken the stew if it's too thin?

A: Stir in the cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) after cooking, then use the sauté function until it thickens. Or mix 2 tbsp flour into softened butter and whisk that in for a roux style thickener.

Q: What's the best pressure cook time for beef stew?

A: For 1 1/2 to 2 1/2 pounds of stew meat cook on high pressure for 25 to 30 minutes if thawed. If frozen, set 30 to 35 minutes. Let natural release for 10 minutes for the most tender results, then quick release the rest.

Q: How do I store and reheat leftovers?

A: Cool to room temp then refrigerate up to 3 to 4 days, or freeze up to 3 months. Reheat on the stove over low heat or in the microwave until hot. If frozen, thaw overnight in the fridge for best texture before reheating.

EASY Instant Pot Beef Stew Recipe Substitutions and Variations

Beef stew meat: swap with chuck roast cut into 1 inch cubes, beef short ribs (trimmed), or even boneless lamb shoulder if you want a slightly gamier flavor.
All purpose flour (for dredging): use cornstarch (toss meat in 1 tbsp cornstarch for a lighter crust), or use a 1:1 gluten free flour blend if you need GF.
1 cup dry red wine: skip wine and use 1 cup extra beef broth plus 1 tbsp balsamic vinegar or replace with a dark stout beer for deeper, slightly malty notes.
Russet or Yukon potatoes: swap with sweet potatoes for a sweeter stew, or use turnips/parsnips for a starchier, earthier bite.

Pro Tips

– Brown in true batches and don’t rush it. If you crowd the pot the meat will steam instead of getting that brown crust that adds flavor. Pat pieces very dry first, and let the browned pieces rest on a plate while you finish deglazing so they don’t re-steam in the pot.

– When deglazing with wine, scrape hard with a wooden spoon to pull up the browned bits. Let the wine reduce a bit before adding broth so it loses the sharp alcohol taste and concentrates the flavor. If you want extra depth, add a splash more wine near the end of searing.

– Stagger the cooking like the recipe says for vegetables, especially if your beef was frozen. If you accidentally overcook the potatoes, don’t worry — you can mash a few into the sauce to thicken and add body. Also taste for salt only after thickening, because the slurry can hide seasoning needs.

– For a richer finish and cleaner sauce, skim excess fat after pressure cooking and before adding the cornstarch slurry. Stir in the butter off heat at the end so it melts smoothly and gives a glossy finish. If the stew gets too thick after chilling, loosen with hot broth or a splash of red wine when reheating.

EASY Instant Pot Beef Stew Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I turned frozen beef into fall-apart tender chunks swimming in a rich red-wine gravy with potatoes and carrots in under an hour.

Servings

servings

Calories

585

kcal

Equipment: 1. Instant Pot or electric pressure cooker
2. Heavy skillet or sauté pan (for browning if you prefer to sear outside the IP)
3. Chef’s knife
4. Cutting board
5. Large mixing bowl (for tossing beef with flour and salt)
6. Plate or tray (to hold browned meat)
7. Wooden spoon or heatproof spatula (great for scraping browned bits)
8. Measuring cups and spoons
9. Small bowl and whisk or fork (for making cornstarch slurry)

Ingredients

2 to 2 1/2 lb beef stew meat, can be frozen (use frozen or thawed)
1 1/2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper
1/4 cup all purpose flour (for dredging)
2 tbsp vegetable oil or neutral oil
1 large yellow onion, chopped
3 cloves garlic, minced
4 medium carrots, cut into 1 inch pieces
3 medium russet or Yukon Gold potatoes, peeled and cubed
2 celery stalks, sliced
1 cup dry red wine (cabernet or merlot work well)
3 cups low sodium beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 bay leaves
1 tsp dried thyme (or 1 tbsp fresh chopped)
1/2 tsp dried rosemary, crushed
2 tbsp cornstarch mixed with 2 tbsp cold water for thickening
2 tbsp unsalted butter optional, for richer finish
Fresh parsley chopped, for garnish (optional)

Directions

Pat beef dry, toss with 1 1/2 tsp kosher salt, 1 tsp pepper and 1/4 cup flour so pieces are lightly coated; if meat is frozen you can skip flour on the frozen surface, but flour helps with browning if it's thawed.
Set Instant Pot to Sauté on high, add 2 tbsp oil, brown beef in batches about 2 minutes per side so you get some color; don’t overcrowd the pot or it will steam instead of sear. Remove beef to a plate.
Add chopped onion to the pot and sauté 2 to 3 minutes until softened, then add minced garlic and cook 30 seconds until fragrant; scrape up browned bits with a wooden spoon they hold so much flavor.
Pour in 1 cup red wine to deglaze, simmer 1 to 2 minutes scraping the bottom to lift stuck bits, then stir in 3 cups beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 2 bay leaves, 1 tsp dried thyme, 1/2 tsp crushed dried rosemary and return beef to the pot.
If using thawed beef set manual High Pressure for 35 minutes; if using frozen beef set manual High Pressure for 45 minutes. Seal vent and cook. Use natural release for 10 minutes, then quick release the rest.
Open pot and add carrots, potatoes and sliced celery on top of the meat and liquid; seal and cook on High Pressure 6 minutes, then quick release. This two stage method keeps vegetables from turning to mush, which happens if you cook everything from frozen too long.
Remove bay leaves. Mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry and stir into the hot stew while the pot is on Sauté. Bring to a simmer for 2 to 3 minutes until sauce thickens. Taste and adjust salt and pepper.
Stir in 2 tbsp unsalted butter for a richer finish if you like, sprinkle chopped fresh parsley, then serve hot. Leftovers thicken in fridge; loosen with a splash of beef broth or water when reheating.
Tips: if you want deeper flavor use a splash more red wine or brown the meat longer; for quicker weeknight cooking use thawed meat and skip the second pressure step but watch veg doneness. Don’t forget to skim excess fat if you want a leaner stew.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.