Instant Pot Beef and Vegetable Stew with Red Wine

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 80 minutes pairs cut into 1-inch cubes beef chuck roast, olive oil, large, diced 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.

★ 4.6 (9 ratings) Prep: 20 min Cook: 60 min Serves 6 French cuisine 450 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Instant Pot Beef and Vegetable Stew with Red Wine take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Beef and Vegetable Stew with Red Wine?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Instant Pot Beef and Vegetable Stew with Red Wine?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Beef and Vegetable Stew with Red Wine for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Instant Pot Beef and Vegetable Stew with Red Wine?

French beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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