Instant Pot Beef Stew with Red Wine [Video+Recipe]

Serving: 6 servings

Equipment

Ingredients

3 pounds beef stew meat [1.5 kg] chuck, blade, or flank
1 tablespoon onion powder
2 teaspoons salt (or more, to taste), divided
1 teaspoon black pepper freshly-cracked, or ground, (or more, to taste), divided
3 cups red wine merlot or cabernet
3 tablespoons all-purpose flour
3 tablespoons butter
3 cups beef broth or chicken or vegetable broth
3 sprigs rosemary
5 sprigs thyme
3 tablespoons paprika
2 tablespoon tomato paste
1 bay leaf
2 garlic cloves (whole)
2 pounds waxy potatoes [1.25 kg], peel and cube them
2 pounds carrot [1.25 kg], peeled and sliced
3 red onion quartered
1½ cups peas blanched (I used frozen peas)

Instructions

1. Season meat

- Instant Pot™
Proceed to next step.
- Traditional pressure cooker
To season the meat, cut the beef into small pieces. Season with onion powder, 2 teaspoons of salt, and 1 teaspoon of pepper.
Add the wine and let it sit for one hour. Remove the meat from the marinade and set the marinade aside for later use.
- Regular pot
To season the meat, cut the beef into small pieces. Season with onion powder, 2 teaspoons of salt, and 1 teaspoon of pepper.
Add the wine and let it sit for one hour. Remove the meat from the marinade and set the marinade aside for later use.

2. Brown the meat

- Instant Pot™
Select the SAUTE setting on the keypad. Heat butter (about 2 minutes). Add the meat (careful with splatters). Cook until all the liquid has evaporated. Brown the meat stirring to cook evenly.
Sift the flour into the pot, stirring constantly to prevent clumps from forming, stir to mix well. Press CANCEL on the keypad.
- Traditional pressure cooker
Heat the butter over medium heat in the pressure cooker. Add the seasoned meat (careful with splatters). Cook and stir until all the liquid has evaporated. Brown the meat stirring to brown evenly.
Sift the flour into the pot, stirring constantly to prevent clumps from forming, stir to mix well.
- Regular pot
Heat the butter over medium heat. Add the seasoned meat (careful with splatters). Simmer until all the liquid has evaporated. Sauté to brown the meat, stirring to cook evenly.
Sift the flour into the pot, stirring constantly to prevent clumps from forming, stir to mix well.

3. Simmering

- Instant Pot™
Add 3 cups of broth, 3 cups of water, wine, rosemary, thyme, paprika, onion powder, tomato paste, 2 teaspoons of salt, and bay leaf.
Close the lid to the locked position and position the pressure valve. Select PRESSURE cook on HIGH on the keypad. Set timer to 15 minutes.
- How to brown in a traditional pressure cooker
Add the marinade, 3 cups of water, 3 cups of beef broth, rosemary, thyme, paprika, tomato paste, and bay leaf. Close the lid to the locked position and attach the pressure valve. Select PRESSURE cooking on HIGH on the keypad. Set the timer for 15 minutes.
- Regular pot
Add the marinade, 3 cups of water, 3 cups of broth, rosemary, thyme, paprika, tomato paste, and bay leaf.
Cover and simmer over medium-low heat for 40 minutes. Stir often and add water as it becomes necessary to maintain the same level.

4. Cooking vegetables

- Instant Pot™
When done, press CANCEL, let it cook down for about 3 minutes, and carefully use the quick release to release the pressure.
Remove the lid. Add 2 cups of water. Add garlic, potatoes, carrots, and onions. Cover, and place the valve. Select PRESSURE cook on HIGH on the keypad. Set timer to 10 minutes.
- How to brown in a traditional pressure cooker
Remove the cooker from the heat and cool under running water for 1 minute. Stop the water and carefully remove the valve to break the vacuum. Remove the lid.
Add the peas and cook uncovered over medium heat until the peas are heated through (about 5 minutes). Season with salt and pepper to taste.
- Regular pot
Add garlic, potatoes, carrots, and onions. Cook covered over medium-low heat for 20 minutes. Stir often and add water as it becomes necessary to maintain the same level.
Add the peas and cook uncovered until the peas are heated through (about 5 minutes).

5. Finishing and serving

- Instant Pot™
Release the vacuum and release steam. Once cooled, open the lid and season with salt and pepper to taste and serve.
- Traditional pressure cooker
Remove the pot from the heat and cool under running water for 1 minute. Turn off the water and carefully remove the valve to release the pressure. Remove the lid.
Add the peas and cook uncovered over medium heat until the peas are heated through (about 5 minutes).
Season with salt and pepper to taste and serve.
- Regular pot
Season with salt and pepper to taste and serve.

Cook's notes

Waxy potatoes are the opposite of floury potatoes. The former do not dissolve so easily during cooking. Yukon works very well.

Instructions for the electric cooker are specifically for the Instant™ pot cooker, as that is the one I have, but it's probably fairly similar for other brands. Consult the manual.

Nutrition

5 from 1 vote