Name: Instant Pot Beef Stew with Red Wine Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 1.5 pounds beef stew meat, cubed; 2 tablespoons flour; salt and pepper to taste; 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; 2 carrots, peeled and diced; 2 celery stalks, diced; 1 cup red wine; 2 cups beef broth; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 1 bay leaf; 1 cup frozen peas

Photos of Instant Pot Beef Stew with Red Wine Recipe

How To Make Instant Pot Beef Stew with Red Wine

No time to cook? No problem! If you’re too busy to whip up lunch or dinner meals, then don’t worry. We have easy but delicious instant pot recipes right here to save the day! These instant pot recipes are great for coming up with quick fix dishes to instantly soothe a grumbling stomach. You’ll be churning soups, stews, and other pot dishes so fast, you’ll be saying “dinner is served!” in no time. Just toss in ingredients into a pot and you’ve got yourself an instant pot meal. What more can you ask for?

Preparation: 15 minutes

Cooking: 40 minutes

Total: 55 minutes

Serves:

Ingredients

1.5 pounds beef stew meat, cubed
2 tablespoons flour
salt and pepper to taste
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 cup red wine
2 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
1 cup frozen peas

Instructions

In a mixing bowl, combine the flour, salt, and pepper. Toss the beef cubes in the flour mixture until coated.
Set the Instant Pot to “Sauté” mode and heat the olive oil. Brown the beef cubes in batches until all sides are seared. Remove the beef from the Instant Pot and set aside.
Add the diced onion, minced garlic, carrots, and celery to the Instant Pot. Sauté until the vegetables are soft.
Deglaze the Instant Pot with red wine, scrapping any browned bits from the bottom of the pot.
Stir in the beef broth, tomato paste, dried thyme, and bay leaf. Return the browned beef cubes to the Instant Pot.
Close the Instant Pot lid and set the valve to “Sealing” position. Select the “Meat/Stew” or “Pressure Cook” setting and set the timer for 30 minutes.
Once the timer goes off, allow the pressure to release naturally for 10 minutes, then carefully do a quick release of any remaining pressure.
Open the Instant Pot and stir in the frozen peas.
Select the “Sauté” mode again and cook for an additional 5 minutes, or until the peas are heated through.
Serve the beef stew hot, garnished with fresh herbs if desired.

Nutrition

Calories : 380kcal
Total Fat : 13g
Saturated Fat : 3g
Cholesterol : 72mg
Sodium : 679mg
Total Carbohydrates : 21g
Dietary Fiber : 4g
Sugar : 6g
Protein : 35g

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