Savor the rich flavors of this delightful beef stew.
The Instant Pot® is perfect for beef stew and it takes a fraction of the time compared to making it on the stove.
Ingredients
- 4 pounds beef chuck, cubed
- salt and ground black pepper to taste
- 2 cups dry red wine, such as pinot noir
- 4 cups water
- 20 small red potatoes, chopped
- 2 (8 ounce) packages baby carrots, chopped
- 4 parsnips, peeled and cubed
- 1 large onion, chopped
- 4 stalks celery, chopped
- 5 cloves garlic
- 1 (8 ounce) can tomato sauce
- 1 (10.75 ounce) can beef soup with mushrooms
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 3 tablespoons prepared horseradish
- 3 tablespoons Worcestershire sauce
Directions
- Step 1:Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef in batches, season with salt and pepper, and cook until browned on all sides, 3 to 5 minutes per batch. Remove browned meat from pot. Add wine to deglaze the bottom of the pan, scraping up all browned bits. Pour in water and mix with wine.
- Step 2:Add browned beef, potatoes, carrots, parsnips, onion, celery, and garlic to the pot. Pour in tomato sauce, beef soup, and cream of mushroom soup; mix well. Season with horseradish and Worcestershire sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Step 3:Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
