The Heart of a Good Stew
It all starts with the beef. I use chuck roast. It has good fat. That fat melts into the stew. It makes the meat tender and the broth rich. Tossing it in flour and herbs is key. That little coat makes the stew thick later. It also makes the beef taste wonderful. Doesn’t that smell amazing already? This step matters. It builds flavor from the very start. A good beef stew recipe is like a good story. It needs a strong beginning. Do you have a favorite cut of meat for stews? I’d love to hear about it.My Little Kitchen Helper
I remember my old stove. I stood and stirred for hours. My feet would ache! Now, I use my Instant Pot. It feels like magic. You build flavor on the sauté setting. Then you lock the lid. In less than an hour, you have a hearty beef stew. It’s a true easy beef stew. This is why I love Instant Pot recipes. They save time but not taste. You can make this pressure cooker beef stew on a busy night. It’s just as good as a slow cooker beef stew or a stovetop beef stew. *Fun fact: The pressure helps the flavors get into the meat faster!*The Secret in the Pot
After the beef cooks, you add the carrots and potatoes. They go in last. This is very important. If you add them too soon, they turn to mush. We want them soft, but still holding their shape. They soak up all that delicious juice. This matters for texture. Every bite should be perfect. The beef is fall-apart tender. The carrots are sweet. The potatoes are creamy. What vegetable would you add to your own stew? Maybe some peas or mushrooms?A Splash of Something Special
The recipe calls for red wine. Don’t worry, the alcohol cooks away. It leaves behind a deep, fruity taste. It makes the stew taste fancy. This is what makes a red wine beef stew so special. The lemon juice at the end is my trick. It wakes up all the other flavors. I learned this from my friend Marie. She added a splash to her stew once. I was surprised! But it was the best stew I ever had. I still laugh at that. Now I always do it. That bright finish matters. It keeps the stew from feeling too heavy.Your Stew, Your Way
This Instant Pot beef stew is very forgiving. You can thicken it with cornstarch if you like. Or you can leave the broth as is. Both ways are good. It’s one of my favorite chuck roast recipes because it feeds a crowd. It also tastes even better the next day. Making stew is an act of care. You are making warmth in a pot. It’s a hug for your family. Will you try the lemon juice trick? Tell me how it turns out for you.Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Beef chuck roast | 3 pounds | excess fat trimmed, cut into 1 ½-inch pieces |
| All-purpose flour | ¼ cup | |
| Kosher salt | 1 Tablespoon | |
| Dried rosemary | 1 teaspoon | |
| Garlic powder | 1 teaspoon | |
| Dried thyme | 1 teaspoon | |
| Black pepper | 1 teaspoon | |
| Onion powder | 1 teaspoon | |
| Olive oil | 1 Tablespoon | |
| Onion | 1 medium | thinly sliced |
| Garlic | 6 cloves | minced |
| Tomato paste | 2 Tablespoons | |
| Beef broth | 2 ½ cups | |
| Dry red wine | 1/2 cup | |
| Worcestershire sauce | 2 Tablespoons | |
| Baby carrots | 1 (12-oz.) bag | or 3 carrots, peeled and cut into large chunks |
| Yukon Gold potatoes | 2 pounds | about 6 medium, peeled and cut into 1 ½-inch pieces |
| Fresh lemon juice | 2 Tablespoons | plus more to taste |
| Fresh parsley | minced, for topping | |
| Cornstarch (optional) | 1 Tablespoon | mixed with 1 Tablespoon water to thicken |
Instructions
Step 1: Toss your beef chuck roast pieces with the flour and spices. This makes a cozy, flavorful crust. I love how the rosemary smells like a pine forest. (Use a big bowl so you can toss it all without a mess!) Do you think the flour helps thicken our beef stew recipe? Share below!
Step 2: Turn your Instant Pot to sauté. Add oil, then the onions and garlic. Doesn’t that smell amazing? Stir in the tomato paste for a minute. Pour in the red wine and broth. This red wine beef stew base is the secret. Scrape up all the tasty bits from the pot bottom.
Step 3: Add the coated beef to the pot. Lock the lid and set the valve to seal. Cook on high pressure for 20 minutes. Your pressure cooker beef stew is already becoming so tender. Just like my old slow cooker beef stew, but much faster!
Step 4: Let the pressure come down for 10 minutes. Then carefully release the rest. Add your carrots and potatoes. These make it a hearty beef stew. Seal and cook on high for 10 more minutes. I still laugh at how fast this easy beef stew comes together.
Step 5: Let the pressure release again. For a thicker stew, stir in the cornstarch mix. Use sauté for 2-3 minutes. Finish with a big splash of lemon juice. This brightens all the rich flavors of your Instant Pot beef stew. Sprinkle with fresh parsley and enjoy!
Creative Twists
Mushroom Magic: Add a cup of sliced mushrooms with the carrots. They soak up all the delicious juice.
Herb Swap: Use fresh rosemary and thyme if you have them. Just double the amount for more flavor.
Root Veggie Mix: Try parsnips or sweet potatoes instead of regular potatoes. They add a lovely, sweet touch.
Which one would you try first? Comment below!
Serving & Pairing Ideas
This Instant Pot beef stew is a full meal. But I love a warm, crusty bread for dipping. A simple green salad on the side is perfect, too. For a cozy night, serve it over a big pile of creamy mashed potatoes. That’s my favorite chuck roast recipes trick! Which would you choose tonight?
Keeping Your Stew Cozy for Later
Let’s talk about storing this hearty beef stew. Cool it completely first. Then, it lives happily in your fridge for four days. For the freezer, use airtight containers. Leave a little space at the top. The stew will expand as it freezes.
I remember my first big batch. I filled a container too full. The lid popped right off in the freezer. What a mess! Now I always leave that inch of room.
Reheating is simple. Thaw frozen stew in the fridge overnight. Warm it gently on the stove. Add a splash of broth if it seems thick. This matters because a good meal should last. It brings comfort on a busy night with no extra work.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Stew Hiccups
Even the best cooks face little problems. Your stew is too thin? Mix a spoon of cornstarch with cold water. Stir it in and simmer for a few minutes. It will thicken right up.
Is the flavor a bit flat? A squeeze of fresh lemon juice works wonders. I once forgot the lemon. The whole pot tasted sleepy. The lemon wakes up all the other flavors.
Worried about tough meat? Be sure to cut your chuck roast into even pieces. This helps every piece cook at the same rate. Fixing these small issues builds your confidence. It also makes your easy beef stew taste its very best.
Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best red wine for beef stew?
A dry red wine like Cabernet Sauvignon or Merlot is perfect. You only use half a cup. The wine adds a rich, deep flavor to your red wine beef stew. Don’t use cooking wine from the grocery store. A wine you would enjoy drinking is always the best choice for your Instant Pot recipes.
Can I make beef stew without red wine?
Yes, you absolutely can. Just replace the red wine with more beef broth. Your pressure cooker beef stew will still be delicious and hearty. The wine adds complexity, but the broth, herbs, and Worcestershire sauce create wonderful flavor on their own. This is a great tweak for family-friendly cooking.
How do you thicken beef stew?
This beef stew recipe uses flour on the meat for thickening. For extra thickness, make a cornstarch slurry. Mix one tablespoon each of cornstarch and cold water. Stir it into the finished stew on the Saute setting. Cook for two to three minutes. You will see your hearty beef stew transform into the perfect cozy texture.
Can you overcook beef stew?
You can, especially with vegetables. In this Instant Pot beef stew, we cook the beef first. Then we add carrots and potatoes. This two-step method keeps the veggies perfect. If you cook everything at once, the potatoes can turn to mush. Following the times in this easy beef stew recipe keeps everything just right.
What cut of beef is best for stew?
Beef chuck roast is the very best choice. It has wonderful marbling. This fat melts during cooking. It makes the meat incredibly tender and flavorful. Chuck roast recipes are made for long, slow cooking. It holds up beautifully in a slow cooker beef stew, stovetop beef stew, or pressure cooker.
Can I make beef stew in a slow cooker or Instant Pot?
This recipe is for an Instant Pot. For a slow cooker, brown the meat and onions first. Then add everything except the cornstarch to the pot. Cook on low for 8 hours. *Fun fact: Chuck roast becomes more tender the longer it cooks on low heat.* Thicken at the end if you like. Both methods make a wonderful meal.
Which tip will you try first?
From My Kitchen to Yours
I hope you love this cozy recipe. There is nothing better than a warm bowl of stew. It fills your kitchen with the best smells. It fills your family with happy smiles.
I would love to hear about your cooking adventure. Tell me all about it in the comments. Your stories are my favorite thing to read with my morning tea.
Have you tried this recipe? Let me know how it turned out for you.
Happy cooking!
—Marina Caldwell
