A hearty and warming version of an old comfort, this Instant Pot Beef Stew with red wine is perfectly cozy for cold winter evenings. This beef stew recipe features tender beef, sweet apple, kale and red wine for an elevated Northwest twist. Make it as listed or swap in carrots and other favorite beef stew flavors.
I love making beef stew in the Instant Pot because it makes tender meat and a long-simmered flavor in a fraction of the time!
After making three batches of traditional beef stew that didn't make the cut, I had to admit that I've never really been a fan. So I went rogue with the list of ingredients using everything I love about the Northwest: Montana grass-fed beef, Oregon-grown kale, Washington apples, and Oregon red wine. And voila -- This Northwest Instant Pot Beef Stew with red wine was born!
It's different in the best way, is easy to throw together in an Instant Pot or slow cooker, and is the kind of food that heals the soul. I have friends who live far away who make this dish to flavorfully "visit me in Seattle" and I love it.
Pair it with Gluten-Free Artisan Bread, Gluten-Free French Baguettes, No Knead Gluten-Free Bread, or Gluten-Free Irish Soda Bread.
For more Instant Pot recipes, check out my Instant Pot Chicken Cacciatore, Tomato Soup with Shrimp (Instant Pot), Instant Pot Chicken and Rice Soup, Instant Pot Short Ribs, and Instant Pot Minestrone Soup.
For more hearty soup and stew recipes like this one, see my Savory Pumpkin Stew, , and Spaghetti Squash with Beef and Veggies. Or for an Asian-inspired twist, check out my Thai Chicken Soup or Red Curry Soup.
Leftover ingredients? This recipe was made in the same week as my Tomato Soup with Shrimp and Easy Shrimp Paella Recipe because they share a lot of the same ingredients so there is no food waste.
How to make it (with photos)
Learn how to make Instant Pot Beef Stew with red wine in four easy steps with Northwest ingredients.
Ingredient Notes
This veggie-packed Instant Pot Beef Stew is packed with flavor with 10 main ingredients plus spices. Here's what you need to get started:
Lean Stewing Beef
Traditionally, beef stew was made with leftover pieces and cuts of beef. However, since I don't raise cows over here, I choose packages of lean stewing beef.
These are often sold in varying weights of 0.7-1.5 pounds. I recommend about 1.5 pounds for this recipe.
Choose grass fed beef for best flavor, and Montana grass fed beef if sticking with the Northwest ingredient theme.
Red Wine
Any dry red wine that you like to drink will work perfectly in this recipe. Pinot Noir is traditional, and I also like to choose a red wine from one of the local Oregon or Washington vineyards.
Substitute vegetable broth or beef broth in equal amount if you'd rather not use wine.
Broth
I recommend either vegetable broth or beef broth. If gluten-free and/or dairy-free, check the beef broth ingredients extra carefully. Barley flavoring and other gluten or dairy derived ingredients are often found in beef broth.
Potatoes
I use russet potatoes when making this recipe. Pick a potato variety from Idaho, if you like, to keep with the Northwestern theme! Other varieties like gold potatoes or red new potatoes also work. Cut them into a large dice, or roughly bite-sized pieces.
More Ingredient Notes
- Leeks -Leeks make an amazing broth, and I highly recommend that you include them in this Instant Pot beef stew recipe. The Oregon Coast and Willamette valley grows leeks year round!
- Apple - Apple adds the perfect sweetness to this recipe. Leave it out completely or add it in at the end (finely chopped fresh apple is fine) if you're unsure.
- Kale - Tear the kale into bite-sized pieces and "massage" it by scrunching handfuls together (with your hands) until the pieces are soft and pliable but not limp. Kale adds a vitamin boost, fiber, and a hearty texture.
- Tomato Paste - Tomato paste, while not entirely necessary, makes a rich broth with a hint of that classic Beef Stew flavor. Extra tomato paste? Use it to make my Dairy-Free Vodka Sauce, Instant Pot Chicken Cacciatore, Instant Pot Minestrone Soup, or Vegan Minestrone Soup (stovetop recipe).
You also need olive oil, celery, mushrooms, fresh or dried thyme leaves, dried crushed rosemary, and salt to make this recipe.
Step-by-Step Instructions
Learn how to make Instant Pot Beef Stew with red wine in four easy steps.
- Brown the beef (optional): Set your Instant Pot to sauté. Add olive oil. Once warmed, add the beef and cook until outsides are browned, about 5-7 minutes. While it is not necessary to brown the beef first, I think it imparts a stronger flavor when I do.
- Fill the Instant Pot: Add wine and broth. Use your spatula to make sure there is no beef residue on the bottom of the pot to prevent burning. Then add all other ingredients except kale.
- Pressure cook + prep kale: Pressure cook on high pressure for 35 minutes. Allow to vent naturally for 10 minutes, then slowly release pressure by pushing the pressure valve release. Meanwhile, tear the kale into bite-sized pieces and "massage" it by scrunching handfuls together (with your hands) until the pieces are soft and pliable but not limp.
- Add Kale: Add the massaged kale and stir well. Serve warm and enjoy!
Expert Tips
Make YOUR perfect version of Instant Pot Beef Stew with these expert tips!
If you're unsure about apple, leave it out and add it fresh at the end.
At first I was hesitant to add apple as an ingredient to this recipe after my partner raised an eyebrow, so I added it fresh at the end the first time I made it. It was amazing! I was totally floored by the added depth and flavor from the simple addition of apple to this stew.
Now I cook it in so the flavors meld, but it will taste amazing fresh or cooked in. It's also totally ok to leave it out if apple isn't your thing.
It's better when the flavors mingle.
Like most soups and stews, the longer the ingredients mingle the better it tastes. Stir the ingredients together before starting the Instant Pot or slow cooker if you're eating it on the first day.
And make enough for leftovers! It's even better reheated on day two.
Brown the beef on the saute function for best flavor.
Browning the beef will impart a stronger flavor to the overall Instant Pot Beef Stew. This is listed as the optional step 1. It's still totally ok to skip this step for a "set it and forget it" style meal, but this is the expert tips section so I wanted you to know!
If using a slow cooker, this is accomplished by first frying the meat in a pan on medium-high heat to brown the edges before adding the beef to the slow cooker.
Recipe FAQs
Here I answered some frequently asked questions about this Instant Pot Beef Stew with red wine recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover Instant Pot Beef Stew in an airtight container in the refrigerator for up to 3 days. Freeze in individual portions for up to three months. I like to use Souper Cubes for freezing individual portions.
Instead of red wine, you can use additional vegetable broth in equal amount.
Many common and upscale grocery stores now sell Montana Grass Fed Beef, especially if you're in the Northwestern United States or neighboring region. I was just at QFC in Seattle today and saw two different versions of it.
I typically purchase extra when I visit Montana every Summer and freeze it for the winter. Any stewing beef will work just fine, but I think Montana ranchers really know what they're doing and there are different varieties to choose from.
Related stew and soup recipes to consider...
Looking for more soup and stew recipes like this Instant Pot Beef Stew? Check these out:
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📖 Recipe
Instant Pot Beef Stew with red wine
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds lean stewing beef
- ½ cup dry red wine , like Pinot noir
- 1 cup beef or vegetable broth
- 2 cups sliced mushrooms
- 3 large celery stalks , diced
- 3 medium russet potatoes , cubed
- 1 large leek , light green and white part sliced into thin disks
- 1 medium apple , peeled and roughly chopped
- 1 bunch kale , stems removed, leaves torn into bite-sized pieces and massaged
Spices
- 1 teaspoon thyme leaves
- 1 teaspoon dried crushed rosemary leaves
- 2 tablespoons tomato paste , I actually used 1 tablespoon double concentrated Pomi
- 1 teaspoon salt
Instructions
- Brown the beef (optional): Set your Instant Pot to sauté. Add olive oil. Once warmed, add the beef and cook until outsides are browned, about 5-7 minutes. While it is not necessary to brown the beef first, I think it imparts a stronger flavor when I do.
- Fill the Instant Pot: Add wine and broth. Use your spatula to make sure there is no beef residue on the bottom of the pan to prevent burning. Then add all other ingredients except kale.
- Pressure cook + prep kale: Pressure cook on high pressure for 35 minutes. Allow to vent naturally for 10 minutes, then slowly release pressure by pushing the pressure valve release. Meanwhile, tear the kale into bite-sized pieces and "massage" it by scrunching handfuls together (with your hands) until the pieces are soft and pliable but not limp.
- Add kale: Add the massaged kale and stir well. Serve warm and enjoy!
Ling Ling says
Hi Jamie, where do you buy your Montana grass fed beef?
Jamie says
Hi Ling Ling! Sometimes we bring it back from Montana. And a lot of the nicer or natural foods grocery stores in the Seattle area stock it -- we grab it when we find it. Butcherbox delivers grass fed stew beef that we've been using lately for this recipe. If you find a good spot definitely let me know! And I'll do the same 🙂
Tracey says
This is so easy and delicious! I plan to make it again soon. Love the combination of veggies and spices!
Jamie says
I'm so glad to hear you loved it Tracey! Thank you for sharing how it went with us!
Kara C says
I never thought of adding apples to beef stew. What a nice touch! The wine makes a rich, heartier broth. I need to make sure I have some extra to have with the stew!
Jamie says
😉 oh yes -- wine with the stew is perfect! I love the apples in this one so much. Thank you for the review!