Pressure Cooker Beef Stew
- ¼ cup all-purpose flour
- 2 teaspoons kosher salt, divided
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 2 pound beef chuck, trimmed and cut into 1½-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 cup dry red wine
- 2 cups beef stock
- 1 tablespoon dried Italian seasoning
- 2 teaspoons Worcestershire sauce
- 4 cups halved new potatoes
- 3 cups ½-inch carrot chunks
- salt and ground black pepper to taste
- chopped fresh Italian parsley to taste
For best results, we recommend using:
- Combine flour, 1 teaspoon salt, paprika, and black pepper in a gallon-size resealable plastic bag. Seal and shake to mix ingredients. Add beef to bag, seal, and shake to coat.
- Heat oil and butter in pressure cooker set to Sauté on Normal.
- Working in batches, cook beef in hot oil and butter until browned, 5 to 10 minutes per batch; remove with a slotted spoon to a plate.
- Cook onion in the remaining oil until translucent, about 5 minutes; add garlic and cook until fragrant, about 30 seconds.
- Pour wine into the pot to deglaze, scraping browned bits of food from the bottom of the pan with the flat-edged utensil; add beef stock, Italian seasoning, Worcestershire sauce, and remaining salt.
- Return beef to the pot; add potatoes and carrots.
- Press Cancel on pressure cooker.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Meat/Stew and cook for 35 minutes on High pressure.
- Once the cooking cycle has completed allow pressure to release naturally for 10 minutes, then set steam vent to Venting to quick-release remaining pressure.
- Season stew with salt and ground black pepper; ladle into bowls and garnish with parsley to serve.
Out of wine? Use an additional cup beef stock instead! Also, have you ever wondered why you add Worcestershire sauce to recipes? This iconic ingredient imparts a unique flavor experience that rounds out and adds a hint of savory umami to any dish. It's perfect for a beef stew such as this!
What others are saying
Anna Stallman says:
We had this for dinner with some crusty bread and it was delicious! I did not have any red wine so I submitted a cup of dark beer instead. I will definitely be making this again for the family.
Robert Tefft says:
I used Carlo Rossi Paisano for the wine and added small portobello mushrooms cut in quarters. We love this recipe
Jess Goodwin says:
Since the weather is chilly I figured I would try out this recipe. It was super easy and tasted delicious. Dipping bread makes the meal complete! This will definitely be a staple for my husband and I.
Theresa Urban says:
I left out the wine and added fresh green beans and corn, smells heavenly, but haven’t tried it yet...it is still cooking and will let you know the results!
sarita Arora says:
This was so quick and it turned it amazing! Thanks mealthy pot.
Kiko Arismendy says:
That was a great dinner. Everything was perfect and everyone loved it. I will make it again.
Claudia Santiago says:
Followed recipe as listed except for swapped regular beef stock for unsalted beef stock. Added salt at my preference prior to pressure cooking. Wine and Worcestershire add a kick of flavor. Hearty meal.
Robert Mc says:
I ordered a Multipot, and this stew was the first thing I made. Turned out really good...although I didn't use a whole cup of red wine. I did add a slurry to thicken the stew up. Also, I added lima beans, some corn, and cut greens. Leftover stew is really yummy!
E Tinkl says:
Possibly the best beef stew I’ve ever had. The vine adds an interesting flavor. Used parsnips in lieu of potatoes and herbes de Provence in lieu of Italian seasoning. Rich and complex flavors, smells heavenly. I will make this again.
George Delamea says:
Made this for Sunday dinner with the FIL coming for a visit. It was terrific. Lots of buttered hunks of bread were sacrificed to mop-up duty with this stew. Great seasoning without overwhelming the beefy flavor. Used a bit ol' cab for the wine & finished the bottle before dinner (not just me. everyone! I swear!). Best part of cooking with wine, imho!
Leah M says:
This was pretty good, but needed more seasoning and Worcestershire sauce. I also added an extra teaspoon of minced garlic. The halved potatoes cooked nicely and soaked up all the good juices. Overall I would make this again, I love the convenience of using my Multipot.
Erica Schaefer says:
When did beef stew get so easy? It's no longer an all day ordeal to cook up this classic comfort food dish. I strongly recommend using wine, that's what I did and it was fantastic. I also just used oregano instead of Italian seasoning.
Caro Hodgin says:
I thought the potatoes in the video looked a little too big, so i cut mine smaller, but then they got over cooked. Now I know why they were cut so big :) will cut mine the same next time. Flavor was great.
Laura Griffin says:
My favorite part about this beef stew is that the meat didn't turn out dry. It was juicy and tender, which I love. This is a great recipe. Normally it would take me hours to make a stew, so to get it done in under 2 hours is awesome.
Katie Hason says:
I love this beef stew recipe! It's our family's favorite dish, especially for these cold weather days we've been having lately. I always usually serve it with homemade mashed potatoes. The carrots and beef are very flavorful, thanks to the red wine and beef broth, a classic combination. The Italian seasoning was also a nice addition.