Beef Stew With Red Wine
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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Beef Stew With Red Wine
Recipe details
- 6 servings
- Prep time: 30 Minutes Cook time: 40 Minutes Total time: 1 hr 10 min
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