Instant Pot Red Wine Mushroom Beef Stew Meat

• 2 pounds beef stew meat, cut into chunks
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 pound cremini mushrooms, sliced
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons all-purpose flour

Steps

1. 1 Season beef chunks with salt and pepper.
2. 2 Turn Instant Pot to sauté mode and heat olive oil. Brown the beef in batches and remove.
3. 3 Add onions and garlic to the pot, cooking until softened.
4. 4 Add mushrooms and cook until they release their moisture.
5. 5 Stir in tomato paste and cook for 1 minute.
6. 6 Deglaze the pot with red wine, scraping up any browned bits.
7. 7 Return beef to the pot and add broth, thyme, rosemary, and bay leaves.
8. 8 Close the Instant Pot and cook on high pressure for 60 minutes.
9. 9 Natural release for 20 minutes, then quick release any remaining pressure.
10. 10 Optional: Thicken the stew by whisking flour with a bit of water and stirring into the pot, then simmer for 5 minutes with the lid off.

Nutrition

Tips

• For deeper flavor, use a robust red wine like Cabernet Sauvignon or Merlot.
• If you prefer a thicker stew, let it rest with the lid off for a few more minutes after thickening.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with crusty bread or over creamy mashed potatoes.
• Pairs well with a robust red wine and a side of roasted vegetables.

FAQ