Beef Stew With Red Wine

6 servings
1 hr 10 min

This beef stew tastes like it’s been simmering away for hours on end, but it’s a quick cook in a pressure cooker! If you have an Instant Pot, use that.

Chop all ingredients and put onto bowls. Try to be consistent with the size so everything cooks evenly.

Brown only half the meat and set it aside while you cook the onions.

If you’re in a pinch and don’t have broth, you can use store bought.

However, don’t skimp on the quality of the wine. If you wouldn’t enjoy drinking it, don’t use it to cook with.

We always let the pressure cooker come up to pressure on the front burner, then move it to the back and reduce the heat. Keeping it at pressure on a gas stove can sometimes be a challenge; if you don’t hear it hissing, adjust the heat up. If it’s making too much noice, adjust it down. You should try to stay within ear shot :).

The pressure cooks gets a natural release which generally takes about 15 minutes.

If you have leftover beef stew, it freezes really well. Because they are easy to stack, we prefer to freeze in Ziplocs.

We often switch up this recipe with whatever we have on hand, so sometimes add peas or mushrooms. If you like things spicy, you can also garnish with some sliced peppers.

If you love beef as much as we do, you may also like this brisket recipe!

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Recipe details
  • 6  servings
  • Prep time: 30 Minutes Cook time: 40 Minutes Total time: 1 hr 10 min
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  • 3 pounds boneless beef trimmed and cut into 1 inch pieces
  • salt and pepper
  • 2 tbsp grapeseed oil
  • 2 onions chopped
  • 2 tbsp tomato paste
  • 1 tsp dried thyme or 1 tbsp fresh
  • 1/3 cup gluten free flour
  • 1 cup dry red wine be sure to use one you enjoy drinking
  • 2 cups beef chicken or vegetable broth (we just use whatever we happen to have)
  • 1 1/2 pounds red potatoes cut into 1 inch pieces
  • 1 pound carrots peeled and sliced 1 inch thick
  • 1/4 cup gluten free soy sauce we use Tamari
  • 2 bay leaves

Dry beef with paper towels and season with salt and pepper. Heat a tablespoon of oil in the pressure cooker over med-high heat. Brown half the meat on all sides and transfer to a bowl.
Heat another tablespoon of oil and cook onions until softened (5 minutes). Mix in tomato paste and thyme and cook for 30 seconds. Stir in flour and cook a minute. Then wisk in the wine scraping up any bits on the bottom. Smooth any lumps and cook another minute. Stir in broth, potatoes, carrots, soy sauce, bay leaves, browned beef (with juices) and remaining beef.
Put on the lid, lock in place and bring to high pressure over med-high heat. as soon as pressure is reached, reduce heat to med-low and cook for 25 minutes. You may have to adjust heat to maintain the high pressure.
Remove pressure cooker from heat and let sit for 15 minutes. Then quick release remaining pressure, directing any steam away from you.
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