This hearty Instant Pot creation boasts tender beef cubes, carrots, potatoes, and celery immersed in a rich, savory broth. Infused with garlic, onion, and herbs, and perfected with a touch of red wine sophistication, this beef stew delivers a comforting, flavorful meal that’s ideal for warming family dinners and satisfying palates.

Jump to Recipe

I recently whipped up the BEST Instant Pot Beef Stew and had to share it with you. I used 2 lbs beef stew meat, cut into 1-inch cubes, and seasoned it with salt and pepper to taste.

I began with 2 tablespoons olive oil to sauté a large chopped onion and 3 minced garlic cloves until they were soft. Then I added 4 cups of beef broth and 1 cup of red wine (optional if you want extra broth), along with 2 tablespoons tomato paste, 2 bay leaves, 1 teaspoon dried thyme, and 1 teaspoon Worcestershire sauce.

I also tossed in 3 carrots, 3 potatoes, and 2 chopped celery stalks for a burst of texture and nutrition. This Beef Potato Carrot Stew is a hearty dish packed with protein and vitamins that makes it a favorite healthy family dinner.

Its rich and flavorful broth makes it one of the best Instant Pot recipes ever tried. Enjoy!

Why I Like this Recipe

I love how this recipe makes the beef come out so tender, thanks to the Instant Pot doing all the work for me.
I dig the way all the veggies mix in with the meat, making every bite feel hearty and homey.
I really like the rich flavor from the red wine and tomato paste, even if I sometimes forget to add the wine and just use more broth—it still tastes great.
I appreciate that it’s a quick dinner option that still feels healthy and super satisfying, perfect for busy nights when I want something filling.

Ingredients

Print Recipe (No Advertisments)

Beef stew meat offers excellent protein and rich, hearty flavor perfect for stews.
Red wine contributes tanginess and deep, complex flavors that enhance the overall savory profile.
Carrots add natural sweetness, vital vitamins, and fiber while boosting your stew nutrition.
Potatoes contribute essential carbohydrates and a creamy, comforting texture to every hearty bite.
Onions provide savory depth, natural antioxidants, and a robust aroma that sets the base.

Ingredient Quantities

2 lbs beef stew meat, cut into 1-inch cubes

Salt and pepper to taste

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

4 cups beef broth

1 cup red wine (optional, you can use extra broth if you prefer)

2 tablespoons tomato paste

2 bay leaves

1 teaspoon dried thyme

1 teaspoon Worcestershire sauce

3 carrots, peeled and cut into chunks

3 potatoes, peeled and cut into chunks

2 celery stalks, chopped

How to Make this

Print Recipe (No Advertisments)

1. Season the beef stew meat with salt and pepper.

2. Turn on the Instant Pot to the saute mode and add olive oil. When the oil is hot, add the beef and brown it on all sides, then take it out and set it aside.

3. In the same pot, toss in the chopped onion and mince garlic; cook ’em until the onion gets soft and translucent.

4. Pour in the beef broth and red wine (if you’re using it; if not, just add extra broth) and stir in the tomato paste.

5. Return the browned beef back into the pot.

6. Add the bay leaves, dried thyme, and Worcestershire sauce and give it a good stir.

7. Now, mix in the carrots, potatoes, and celery.

8. Close the lid, lock it, and set your Instant Pot to high pressure (manual) for about 35 minutes.

9. Once the cooking time is over, let the pressure release naturally for about 10 minutes then do a quick release for any remaining pressure.

10. Open the pot, remove the bay leaves, stir the stew, and serve it hot. Enjoy your hearty meal!

Equipment Needed

1. Instant Pot with saute and pressure cook functions
2. Sharp chef knife for chopping veggies and meat
3. Cutting board to safely prep your ingredients
4. Measuring cups and spoons for accurate seasoning and liquid portions
5. A bowl to rest the browned meat if needed
6. A sturdy spatula or wooden spoon for stirring during cooking
7. A ladle for serving the stew once its ready

FAQ

How long does it take to cook this stew in an Instant Pot?

It takes about 35 minutes on high pressure plus some extra time for the pot to come up to pressure and then do a natural release.

Can I use extra beef broth instead of red wine?

Yeah, you can use extra broth if you dont like red wine or if you prefer a non alcoholic version.

Do I need to brown the beef before pressure cooking?

Browning the beef isnt necessary but it does add more flavor and improves the taste, so do it if you have the extra time.

Can other veggies be added in this stew?

Sure, you can add other veggies like peas or green beans for a twist, but add them at the very end so they dont overcook.

Is there a way to make this recipe without an Instant Pot?

Yes, you can simmer it on your stovetop; just expect a longer cooking time around 2 hours or so on low heat.

The BEST Instant Pot Beef Stew Recipe Substitutions and Variations

Beef stew meat: You can try lamb or pork stew meat if you want a slightly different flavor.
Red wine: If you’re not into wine, extra beef broth or a bit of grape juice can do the trick.
Olive oil: Vegetable oil or canola oil works just fine when you dont have olive oil.
Tomato paste: A few spoonfuls of blended canned tomatoes can be used instead if needed.
Worcestershire sauce: Soy sauce or a splash of balsamic vinegar can add that umami flavor in its place.

Pro Tips

1) Make sure you dont overcrowd the pot when browning the meat cause if you do the beef can steam instead of get that nice crust, which really helps with the flavor.
2) If you decided to use red wine, let it simmer a bit longer before adding the veggies so the alcohol cooks off and you get a richer sauce.
3) Remember to let the stew sit for a few minutes after the pressure release so the flavors can meld better so you dont burn your tongue.
4) Taste the stew before serving and adjust the salt and pepper if needed cause sometimes the pressure can mellow out the seasoning a bit.