Ingredients
Scale
- 2 pounds stew meat or chuck roast , cut into 1-inch pieces
- 1 Tablespoon oil
- 2 medium russet potatoes , cut into 1-inch pieces
- 1/2 large onion , chopped
- 2 teaspoons minced garlic
- 2 stalks celery , chopped
- 2 cups carrots , chopped
- 1 cups red wine
- 2 Tablespoons Worcestershire
- 1/4 cup Chili Sauce (A Tomato-Based Chili Sauce like Heinz)
- 2–1/2 cups beef broth (Recommend using low-sodium version)
- salt and pepper to taste
- 2 teaspoons Italian Seasoning
- 2 Tablespoons cornstarch
- 1/4 cup water
- 2 Tablespoons fresh parsley or cilantro , chopped
Instructions
- Prep your ingredients. Start by cutting the beef into 1-inch pieces (or buy pre-cut stew meat to save time). Chop your potatoes, onions, carrots, and celery. I like to do this the day before if I know I’ll be pressed for time.
- Sauté the beef. Press the Sauté button on your Instant Pot. Wait for it to display “Hot,” then add the oil. Add your beef in a single layer—don’t crowd it! Let it sear for a couple of minutes until brown, then turn each piece to brown the other sides. You don’t need to cook it through, just get some good color. Browning adds a ton of flavor!
- Add onions and garlic. Toss in the chopped onion and minced garlic. If things start sticking, add a little more oil. Sauté until the onions turn translucent and your kitchen smells amazing.
- Deglaze with red wine. Pour in the red wine and use your spoon to scrape up any brown bits stuck to the bottom. This not only flavors the stew but also prevents that pesky “Burn” warning on the Instant Pot.
- Add the veggies and seasonings. Toss in the potatoes, carrots, and celery. Pour in the beef broth, Worcestershire sauce, and chili sauce. Sprinkle in salt, pepper, and Italian seasoning, then give everything a good stir.
- Pressure cook. Secure the lid on your Instant Pot, making sure the valve is set to “Sealing.” Select “Pressure Cook” (or “Manual” on older models) and set the timer for 35 minutes on high pressure.
- Natural release. Once the cooking time is up, let the steam release naturally for about 15-20 minutes. This gives the beef extra time to tenderize.
- Thicken the stew. If the broth is too thin for your liking, make a slurry by mixing 2 tablespoons of cornstarch with 1/4 cup of water. Stir it into the hot stew and watch it thicken up in just a couple of minutes.
- Garnish and serve. Sprinkle chopped parsley or cilantro on top before serving for a pop of color and fresh flavor.
Notes
Serving suggestions
Serve this beef stew piping hot in big bowls, ideally with a crusty loaf of bread on the side for dipping. You can also serve it over a bed of egg noodles, mashed potatoes, or even creamy polenta for a heartier meal. Garnish with a sprinkle of fresh parsley or cilantro for a pop of color and a little herbal freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner