The kind of stew that usually takes all afternoon — done in 45 minutes flat.
My grandmother made beef stew every Sunday. It simmered on the stovetop for three hours while the whole house filled with the smell of rosemary and beef. I loved everything about it except the three-hour part.
This Instant Pot version gets you the same fall-apart-tender beef, the same thick gravy, the same stick-to-your-ribs satisfaction — in under an hour. The pressure cooker breaks down the connective tissue in chuck roast the way hours of slow cooking would. You're basically cheating, and no one will know.
The secret to a really good stew, whether you make it on the stove or in a pressure cooker, is browning the meat first. Don't crowd the pot — work in batches, and let each piece get a proper sear. That golden-brown crust isn't just for looks. It's where the deep, beefy flavor lives.
This recipe feeds a crowd and reheats like a dream. It's actually better the next day, once everything has had time to soak up the gravy. If you're cooking for a busy week, pair it with a batch of chicken and rice and you've got dinner sorted through Wednesday.
Replace the red wine with a can of Guinness or any dark stout. It adds a malty, slightly bitter depth that's incredible with beef. Serve it with crusty bread or over mashed potatoes.
Swap the potatoes for chickpeas and add a 14-oz can of diced tomatoes. Use oregano instead of rosemary, and stir in a handful of pitted Kalamata olives right before serving. Finish with a crumble of feta.
Add 2 tablespoons of gochujang (Korean chili paste) with the tomato paste. Use soy sauce instead of Worcestershire. Replace potatoes with daikon radish. Serve over steamed rice with a drizzle of sesame oil and sliced green onions.
In addition to the potatoes and carrots, add parsnips and turnips cut to the same size. The mix of root vegetables makes every bite a little different and adds natural sweetness.
Beef stew is one of those recipes that gets better with practice. You'll figure out exactly how thick you like the gravy, how big you prefer your chunks, whether you're a wine person or a broth person. Once you've nailed your version, it becomes the kind of thing you can make on autopilot while half-watching TV.
For another hearty cold-weather meal, try our Instant Pot chili — it's got that same warm, fill-you-up quality with a completely different flavor profile. And if you want something to serve alongside this stew, a quick mac and cheese from the pressure cooker makes an unbeatable combo.
Per serving (1/8 of recipe)
Chuck roast is the best choice. It has enough marbling to stay moist under pressure and becomes fork-tender in just 20 minutes. Avoid lean cuts like sirloin — they turn tough and stringy in the pressure cooker.
Yes. Replace the wine with an equal amount of beef broth plus a tablespoon of red wine vinegar. The vinegar adds the acidity that wine provides, which helps tenderize the meat and balance the richness.
Potatoes break down and turn to mush if cooked for the full 20 minutes with the beef. Adding them in a separate 4-minute cook keeps them tender but intact. It's one extra step that makes a big difference.
Yes, it freezes well for up to 3 months. Note that potatoes can get a bit grainy after freezing. If you plan to freeze portions, leave the potatoes out of those portions and add fresh ones when reheating.
The easiest method is a cornstarch slurry — mix 2 tablespoons of cornstarch with 2 tablespoons of cold water, stir it into the stew on Sauté mode, and let it simmer for 2-3 minutes. It thickens quickly without changing the flavor.