Instant Pot Beef and Vegetable Stew with Red Wine

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender beef chunks and root vegetables simmered in a rich red wine broth using the Instant Pot for a comforting, quick stew. This French-inspired beef recipe, ready in about 80 minutes, pairs beef chuck roast, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 1-inch cubes beef chuck roast
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and chopped carrots
• 2, chopped celery stalks
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour
• 1/4 cup cold water

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Instructions

1. Step 1: Set the Instant Pot to 'Sauté' and heat 2 tbsp olive oil. Add 2 lbs cubed beef chuck and brown in batches for 5-6 minutes until all sides are seared; transfer beef to plate.
2. Step 2: Add 1 large diced yellow onion, 3 chopped carrots, and 2 chopped celery stalks to the pot; sauté for 4-5 minutes until softened. Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook for 1 minute until fragrant.
3. Step 3: Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits. Return beef to the pot and add 2 cups beef broth, 2 sprigs fresh thyme, 1 bay leaf, 1 1/2 tsp salt, and 1 tsp black pepper.
4. Step 4: Seal the lid and cook on high pressure for 35 minutes. Allow natural release for 15 minutes, then quick release remaining pressure.
5. Step 5: Mix 2 tbsp all-purpose flour with 1/4 cup cold water to make a slurry. Set Instant Pot to 'Sauté' and stir in slurry; cook for 3-4 minutes until stew thickens and coats the back of a spoon. Remove thyme sprigs and bay leaf before serving.