Beef Stew with Red Wine in a Pressure Cooker or Instant Pot

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Beef Stew with Red Wine made in about an hour in a pressure cooker.

Prep 10 mins   Saute 8 mins   Cook with Pressure 35 mins   Wait 20 mins   Eat 1:13

Authentic delicious and tender Beef Stew has never been this easy!   My delicious Beef Stew with Red Wine and Veggies has always taken a minimum of 3 hours.  Now in my Sitram pressure cooker – about an hour.  Wow! That makes this Fresh Food in a real Flash!  In our fast paced, want to have dinner on the table in a flash, this is a game changer.  Pressure Cooker – where have you been hiding?  How did we miss getting this passed on from our grandmothers?  Well partly the reason is the stories of the thing erupting like a volcano in the kitchen, but now this has all been changed with modern technology.

Sitram Pressure Cooker can make Beef Stew with Red Wine in about an hour.

I was given this beautiful Sitram stainless steel stovetop pressure cooker .  An extra advantage with the Sitram pot is that it stores easily with my other pots and pans and it can be used as a stockpot on its own.  The Instant Pot is an electric pressure cooker you plug in, which is pre-programmed to take out much of the guess work.  Make this super easy Beef Stew with Red Wine and veggies tonight! You can have the same delicious results in your Instant Pot or a stovetop pressure cooker.  The pressure cooker can also create recipe-ready beans from dry beans in only 7 minutes under pressure!  Yikes!  Read about it here and see my recipe for Boston Baked Beans.

Step-by-step photos for making Beef Stew with Red Wine

The Beef Stew with red wine is a winter favorite and I don’t make it often because it used to take 3 hours to make.  Now I can have it any old time.  Watch how easy it is to make and if you have an Instant Pot, print out the recipe below, which incorporates Instant Pot directions.

Cook the onion and beef for a few minutes, then add the diced veggies to the pressure cooker.

Place onions in the pressure cooker with a little oil and cook for a few minutes over medium low heat.  Add the cubed beef from a chuck roast next and let it brown up on medium high for only 5 minutes.  Then add the diced veggies.  Make sure to dice them all the same size – about 1/2″ cubes, so that they cook evenly.

Red Wine and Beef Stock add mountains of flavor to the Beef Stew.

Next add the super flavor ingredients – the red wine and beef stock.  I like to use Better than Boullion in place of fresh made beef stock.  It already has salt in it, so you may not need to add more salt at the end.  Just add a teaspoon for each cup of water you add to the stew; 3 1/2 cups in all.

Beef Stew ingredients are all in the pot ready to get pressurized.

Your Beef Stew with Red Wine is ready to get pressurized.  Just fit the lid on top of the pot, hear the seal as you lock the lid in place. Turn the heat to high.

Red Toggle switch is turned to hot pot during cooking.

You want the little pressure valve to be locked.  On the Sitram pot, turn the red toggle to the hot pot setting. Now go off and enjoy your life around the house for the next 35 minutes, while the pressure cooker does it’s thing.  After the mixture begins to boil, you will begin to hear the pot letting off steam from the little hole in the lid.  Normal!  After about 15 minutes, turn the heat down to medium-high.  After a total of 35 minutes, turn off the heat.  Then wait 10 minutes to bring down the pressure.  After 10 minutes, toggle the red pressure valve over to the picture of the cloud puff.  Beware, as it will immediately let out some hot steam.

Make a roux with butter and flour to thicken the Beef Stew.

While you are waiting, make a roux with melted butter and flour to thicken your stew.  Make sure every granule of flour is coated with the butter. This is to prevent a lumpy gravy.  Set aside.

The Beef Stew is all cooked and tender after 35 minutes of cooking and 20 minutes of waiting.

After the next 10 minutes, open the lid facing away from you, as more steam will escape.  You will be amazed at how the Beef Stew is all cooked and the beef is super tender in a short amount of time.

Add the peas and the roux together and stir until the stew sauce thickens.

Immediately add the frozen peas and the roux.  Stir occasionally as you bring it to a boil and you see the Beef Stew sauce thickening.  At this point, your house smells like a country cottage with dinner about to be served.  Taste it and season with fresh ground pepper and salt if necessary.

This Beef Stew with Red Wine is amazingly rich and yummy!

So about an hour later, with very little effort on your part, you have the most amazing meal for a cold winter’s day.  Serve it by itself or with some fresh baked bread and a salad.  Enjoy!

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Beef Stew with Red Wine in a Pressure Cooker

I've been making this delicious Beef Stew for years. In this recipe it is made in a pressure cooker to save a ton of time and make life easy. Prepare in advance to meld all the flavors, if you wish. It will also thicken up when refrigerated overnight. You can use a beef base like Better than Bouillion to make a quick beef stock or broth. If you do this, use 1 teaspoon per cup of water. No need to mix it, just add to the pot.

Prep Time10 minutes mins

Cook Time43 minutes mins

Waiting20 minutes mins

Total Time1 hour hr 13 minutes mins

Course: Main Course

Cuisine: American

Servings: 12

Calories: 682kcal

Ingredients

• 2 Tablespoons canola oil
• 2 medium onions chopped
• 3 pounds boneless beef chuck cut into 1" cubes
• 2 cups Cabernet Sauvignon or similar dry red wine
• 3 1/2 cups beef stock or broth
• 6 medium carrots cut in 1/2-inch pieces
• 6 celery stalks cut in 1/2-inch pieces
• 3 medium potatoes cut in 1/2-inch pieces
• 3 cloves garlic minced
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 10 ounce package frozen peas
• 5-6+ grindings fresh-ground black pepper
• 1 pinch salt to taste
• 6 Tablespoons butter
• 6 Tablespoons flour

Instructions

• BROWNING. Place oil and onion in stovetop pressure cooker and cook on medium low. OR With the Instant Pot, cook on SAUTE or BROWNING. When it says “HOT”, put oil in the inner pan and let it warm up before adding the onions. After cooking onions a few minutes, stir in beef cubes, turn up heat to medium-high for stovetop pressure cooker and let brown for only 5 minutes.
• Next add the wine, beef stock, carrots, celery, potatoes, garlic, bay leaf and thyme. (Not the peas yet.)Turn OFF the Instant Pot. NOTE: You have to turn off the Instant Pot to go between functions, such as SAUTE and COOK.
• COOKING Place the lid on tightly and be sure your steam release handle is in the sealing position. Cook on HIGH PRESSURE (Stew/Meat setting) for 35 minutes. Turn heat on stovetop pressure cooker to high. After about 15 minutes, turn heat down to medium-high. After a total of 35 minutes, turn off heat on stovetop pressure cooker and allow the pressure to release naturally for 10 minutes. Release any remaining steam by releasing the pressure valve for 10 minutes and then carefully remove the lid, facing away from you.
• THICKENING. Make a roux separately in a saucepan while the stew is cooking. Melt butter and stir in flour. Cook the roux for a few minutes and then stir slowly by spoonfuls into the finished stew along with the frozen peas. Stir occasionally as you bring it to a boil and you see the Beef Stew sauce thickening.
• SEASONING. Grind some fresh pepper into stew. 5-6 grindings or your preference. Taste for salt. You may not need any salt if you have used a beef stock with salt in it.
• ENJOY THIS RECIPE from FreshFoodinaFlash.com 

Nutrition

Calories: 682kcal

Beef Stew with Red Wine in a Pressure Cooker

2 Tablespoons canola oil
2 medium onions, chopped
3 pounds boneless beef chuck, cut into 1″ cubes
2 cups Cabernet Sauvignon (or similar dry red wine)
3 1/2 cups beef stock or broth
6 medium carrots, cut in 1/2-inch pieces
6 celery stalks, cut in 1/2-inch pieces
3 medium potatoes, cut in 1/2-inch pieces
3 cloves garlic, minced
1 bay leaf
2 sprigs fresh thyme
1 10 ounce package frozen peas
5-6+ grindings fresh-ground black pepper
1 pinch salt to taste
6 Tablespoons butter
6 Tablespoons flour

Procedure

1. BROWNING. Place oil and onion in stovetop pressure cooker and cook on medium low. OR With the Instant Pot, cook on SAUTE or BROWNING. When it says “HOT”, put oil in the inner pan and let it warm up before adding the onions. After cooking onions a few minutes, stir in beef cubes, turn up heat to medium-high for stovetop pressure cooker and let brown for only 5 minutes.

2. Next add the wine, beef stock, carrots, celery, potatoes, garlic, bay leaf and thyme. (Not the peas yet.)Turn OFF the Instant Pot. NOTE: You have to turn off the Instant Pot to go between functions, such as SAUTE and COOK.

3. COOKING Place the lid on tightly and be sure your steam release handle is in the
sealing position. Cook on HIGH PRESSURE (Stew/Meat setting) for 35 minutes. Turn heat on stovetop pressure cooker to high. After about 15 minutes, turn heat down to medium-high. After a total of 35 minutes, turn off heat on stovetop pressure cooker and allow the pressure to release naturally for 10 minutes. Release any remaining steam by releasing the pressure valve for 10 minutes and then carefully remove the lid, facing away from you.

4. THICKENING. Make a roux separately in a saucepan while the stew is cooking. Melt butter and stir in flour. Cook the roux for a few minutes and then stir slowly by spoonfuls into the finished stew along with the frozen peas. Stir occasionally as you bring it to a boil and you see the Beef Stew sauce thickening.

5. SEASONING. Grind some fresh pepper into stew. 5-6 grindings or your
preference. Taste for salt. You may not need any salt, if you have used a beef stock with salt in it.

Servings: 12   – 682 calories per serving

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