Instant Pot Beef Stew with red wine

A thick and hearty bowl of Instant Pot Beef Stew loaded with vegetables and topped with apple slices and a sprig of parsley.

Instant Pot Beef Stew with red wine

A hearty and warming Instant Pot Beef Stew with a Northwest twist! Tender beef, apple, kale, leeks, potatoes, and red wine.

Course Dinner, Instant Pot

Cuisine American

Keyword Instant Pot Beef Stew, beef stew with red wine, beef stew with apples

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 338kcal

Author Jamie

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!

Notes

See the blog post for ingredient notes, step-by-step photos, expert tips, FAQs and more!

Storage: 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.

Slow Cooker: To make slow cooker beef stew with red wine, set everything up the same way and cook on high for 4 hours or until the beef is soft and tender.

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