Instant Pot Bottom Round Roast Beef Stew

Published: April 20, 2022 Modified: May 18, 2022 by

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Deeply flavorful, thick, and cozy, my Instant Pot Beef Stew with reddish wine gravy recipe in a red wine gravy is so quick and easy! Information technology's a hearty bowl of amazingly flavorful condolement food that uses simple ingredients and is ready to eat in xx minutes.

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• Best Instant Pot Beef Stew Recipe
• Beef Stew with Red Wine FAQs
• Instant Pot Beefiness Stew with Red Vino Ingredients
• How to Make Beefiness Stew in the Instant Pot
• Pressure Cooker Beef Stew Recipe Tips
• Beef Stew Variations
• Beef Stew with Reddish Wine Substitutions
• Best Instant Pot Beefiness Recipes
• Chuck Roast Recipes
• 📌 Pin it for later on!
• 📋 Recipe
• 💬 Reviews

All-time Instant Pot Beef Stew Recipe

I dear Instant Pot beef recipes, so I'grand constantly looking for ways to make our favorite dishes using our pressure cooker. Tender beef stew is the sort of recipe that's perfect for cooking in the Instant Pot.

The first time I tried making this recipe, faces lit up around the table and everyone's bowls were apace emptied. It was certainly a keeper for a decorated weeknight meal.

What makes this dish such a swell choice for dinner is that it's really so easy to brand, on top of existence irresistibly tasty. This is a tender beef stew, made with chuck roast, veggies, and a thick broth flavored with carmine wine.

This is the easiest beef stew recipe I have e'er tried. It was then tasty and my family loved it.

Eva on Pinterest

Beef Stew with Cerise Vino FAQs

Is chuck roast good for stew?

Yep! Actually, our number one choice for making beefiness stew in the Instant Pot is chuck roast beef. Chuck roast is our favorite pot roast beef, and it's as well the perfect choice for stew. Cooking it in the pressure level cooker makes information technology fall-apart tender while soaking up all of the flavors from the broth.
If you want to save fourth dimension, simply use cubed beef stew meat. You don't fifty-fifty have to cutting your beef, information technology is done for you!

How long practise I pressure cook beefiness stew?

We cook our beef on high pressure for 15 minutes. This is after browning the beef on each side for most 3 minutes on each side to give it a sear for actress flavour.
Pressure cooking beef is a perfect option for when y'all need a quick and like shooting fish in a barrel repast that's still tender, juicy, and equally deeply flavorful as if you lot slow-cooked it all solar day long. Dinner is on the table in no time at all!

Tin can I overcook beefiness stew in the Instant Pot?

Unfortunately, it is easy to overcook beef in the instant pot, resulting in tough dry out meat. It is extremely important to only cook your beef stew for 15 minutes later on browning your meat.

Instant Pot Beef Stew with Ruddy Wine Ingredients

• vegetable oil
• chuck roast or bottom round roast
• fine sea salt
• red wine
• beefiness broth
• carrots
• garlic finely minced
• onion finely chopped
• canned tomato sauce
• footing black pepper
• 1dried thyme

How to Brand Beef Stew in the Instant Pot

1. Prepare your ingredients: cuttingchuck roast beef into cubes, choponion, peel and carrots, and mincegarlic.
2. Fix Instant Pot to saute way. Heat vegetable oil. While the pot heats, flavourcubed chuck roast beef with bounding main salt.
3. Add ⅓ of the beefiness to the Instant Pot in a unmarried layer and sear until browned on 1 side, near 3 minutes. So flip to the reverse side and brown. Echo in batches until all beef is browned.
4. Remove beef from the pot and set it aside. Addonionandgarlicto the pot and sprinkle with thyme and sea table salt.
5. Stir in tomato sauce. Saute until the onion softens, about five minutes. Scrape the lesser of the pot to loosen up any browned bits and stir them in.
6. Pour in red wineand bring to a simmer. Simmer for ane infinitesimal. And then, add together the beef dorsum to the mixture along with whatever juices in the basin. Stir well.
7. Add beefiness goop and yourcarrots. Stir, then add the lid back to the pressure level cooker and cook on high pressure level for xv minutes.
8. Once 15 minutes is up, allow the pressure to naturally release for twenty minutes.
9. Carefully remove the lid. Tilt it abroad from you to avoid the hot steam. Whisk h2oand cornstarchtogether to create a slurry, so stir the slurry into the stew to thicken it.
10. Finally, add blackness pepperandsaltto taste. Serve, and savor!

Force per unit area Cooker Beef Stew Recipe Tips

• When searing, if the meat soaks up the vegetable oil besides speedily, you can add together a little more. Starting time with nearly 2 tablespoons, adding more if necessary.
• Don't skip searing - information technology makes a earth of difference. Information technology takes merely about 3 minutes per side until the beef is browned on all sides.
• Brand sure non to overcrowd the pot when searing or your beef won't properly brown. Dark-brown in batches if y'all demand to.
• Naturally, release the pressure - don't use a quick release. The natural release gives you the virtually tender beefiness.
• If the pressure hasn't released after xx minutes, allow it continue to naturally release if you have the time. If you're in a hurry, quickly release any remaining force per unit area.

Beef Stew Variations

• Spicy Lycopersicon esculentum: Add a petty boot past adding fire-roasted tomatoes. This is such a fun twist that adds swell flavor.
• Spices: You lot can experiment with the gustation by calculation different spices. Almost whatever combination of flavors that you dear will work well in this stew. I like trying oregano, basil, rosemary, stale parsley, paprika, cayenne pepper, celery seed and onion powder to make a beef stew seasoning mix.
• Vegetables: For some actress veggies, I like to add potatoes, stalks of celery, mushrooms, light-green beans, and frozen corn.
• Try my favorite recipe for Vegetable Beef Stew in the Ho-hum Cooker.

Beef Stew with Red Wine Substitutions

• You can use chuck roast, bottom round roast or stew meat already cut for you.
• We prefer ocean salt for seasoning beef for its coarser texture. If you lot don't have sea salt or would prefer, you tin can apply regular salt.
• Instead of red vino, you can use more than beef broth or ruddy vino vinegar.

All-time Instant Pot Beef Recipes

• Italian Wedding Soup
• Beef Stroganoff
• Hamburger Soup
• Beef Pho
• The Juiciest Meatballs

Endeavor more of the all-time beef cuts according to your needs and budget by following my guide on the Best Cuts of Beef!

Chuck Roast Recipes

• Tiresome Cooker Roast Beef
• Beef Birria
• Baked Chuck Roast
• Dutch Oven Pot Roast
• Beefiness and Broccoli

Attempt more of my best beef recipes and my favorite roast beef recipes!

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📋 Recipe

Instant Pot Beefiness Stew Recipe

Deeply flavorful, thick, and cozy, our Instant Pot Beef Stew is everything y'all could ask for and more! Condolement nutrient in a pinch!

Prep Fourth dimension ten mins

Cook Fourth dimension 26 mins

Pressure Release 20 mins

Full Time 56 mins

Course: Chief Course

Cuisine: American

Keyword: beef stew with red vino, homemade beefiness stew, instant pot beef stew

Servings: six

Calories: 543 kcal

• 2 Tbsp. vegetable oil if beef absorbs oil too rapidly, add together 1 Tbsp. more
• 3 lbs. chuck roast or lesser round roast, cut into 1-inch cubes
• one tsp. fine sea salt plus ½ tsp. more than for cooking with
• ½ loving cup crimson wine or employ equal amount more beefiness broth
• 1 cup beef broth or water
• 1 lb. carrots peeled and cutting into one½-inch lengths
• 2 cloves garlic finely minced, or 2 tsp. garlic paste
• 1 large onion finely chopped
• fifteen oz. canned tomato sauce
• ½ tsp. freshly basis black pepper
• 1 tsp. dried thyme

Cornstarch slurry

• ¼ cup water
• i Tbsp. cornstarch

• Prepare your ingredients: piece 3 lbs. chuck roast beef into cubes, chop i large onion, peel and cutting 1 lb. carrots, and mince 2 cloves garlic.

  

• Set Instant Pot to saute mode. Oestrus 2 Tbsp. vegetable oil. While the pot heats, flavor cubed chuck roast beef with i tsp. ocean salt.

  

• Add ⅓ of the beef to the Instant Pot in a unmarried layer and sear until browned on one side, well-nigh iii minutes. And so flip to the opposite side and brown. Repeat in batches until all beef is browned.

  

• Remove beef from the pot and set aside. Add onion and garlic to the pot and sprinkle with 1 tsp. stale thyme and ½ tsp. sea salt.

  

• Stir in 15 oz. canned tomato sauce. Saute until the onion softens, about 5 minutes. Scrape the lesser of the pot to loosen up any browned $.25 and stir them in.

  

• Pour in ½ cup red wine and bring to a simmer. Simmer for one minute. Then, add together the beef dorsum to the mixture forth with whatsoever juices in the bowl. Stir well.

  

• Add i loving cup beefiness broth and your carrots. Stir, then add the lid back to the pressure cooker and melt on high force per unit area for xv minutes.

  

• Once xv minutes is up, permit the force per unit area to naturally release for 20 minutes.

  

• Advisedly remove the lid. Tilt it away from you to avoid hot steam. Whisk ¼ cup water and 1 Tbsp. cornstarch together to create a slurry, and so stir the slurry into the stew to thicken it.

  

• Finally, add ½ tsp. black pepper and table salt to gustation. Serve, and enjoy!

  

• When searing, if the meat soaks upward the vegetable oil as well apace, you can add a petty more. Start with about two tablespoons, adding more if necessary.
• Don't skip searing - it makes a globe of divergence. It takes just about 3 minutes per side until the beef is browned on all sides.
• Make sure not to overcrowd the pot when searing or your beefiness won't properly brown. Brown in batches if you need to.
• Naturally release the pressure - don't use quick release. Natural release gives you the almost tender beef.
• If the pressure hasn't released subsequently 20 minutes, allow it continue to naturally release if you lot have the time. If you're in a hurry, quick release any remaining force per unit area.
• If you want to thicken your stew a bit more, use more cornstarch mixture. Make sure to mix information technology in while it's freshly hot in the Instant Pot.

Serving: 1 basin | Calories: 543 kcal | Carbohydrates: 17 one thousand | Protein: 46 g | Fat: 31 g | Saturated Fat: 16 m | Cholesterol: 156 mg | Sodium: 1078 mg | Potassium: 1320 mg | Fiber: iv grand | Sugar: 8 grand | Vitamin A: 12997 IU | Vitamin C: 12 mg | Calcium: 100 mg | Iron: 7 mg

Almost Isabel Laessig

Isabel Laessig, ameliorate known every bit Family Foodie and the founder of the Sunday Supper Movement, is passionate about food and family unit! She is the author of the Boujee Steak Cookbook, and hosts Family Foodie Friday on WTSP'southward Great Solar day Tampa Bay along with other television appearances to spread her mission of bringing Sunday Supper dorsum around the family table in every domicile.

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