The Instant Pot makes quick work of this amazingly delicious Instant Pot Red Wine Beef Stew. The combination of red wine with dried figs and sweet carrots takes this beef bourguignon to new flavor levels! So simple. It takes only a little bit of prep time and then in about an hour you have a stew that tastes like it’s been simmering on the stove for hours!
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Beef Stew or Beef Bourguignon
Are you wondering what the difference between a beef stew and a beef bourguignon is, besides the fact that I can easily spell “stew” and have to check the spelling of “bourguignon” every time? What I learned after much googling is that beef bourguignon is a beef stew, where the beef is braised in red wine.
That means that what I am calling a Red Wine Beef Stew is actually Beef Bourguignon, but for people who can’t spell bourguignon.
Whatever you call this, call it dinner, because it was amazing.
Dried Figs in Beef Stew!
People. I have made lots of beef stews in my lifetime. This, hands down, is now my favorite. I don’t know if the figs are traditional and everyone else has always done it, but they are amazing. They add such an earthy sweetness which pairs beautifully with the carrots. The pearl onions almost dissolve and the sauce is amazingly rich. I served it over polenta, but you could serve it over rice, potatoes or noodles.
I am currently working my way through, The Great Big Pressure Cooker Book, which is where I found this recipe for Bistro Beef Stew with Red Wine, Carrots, and Figs. And, if you don’t have an Instant Pot yet, you need one!
Instant Pot Red Wine Beef Stew
Can we talk for a minute about how easy it is to make this stew! You prep your vegetables: thaw your pearl onions and chop your carrots. Cut your beef into 1 1/2 inch pieces. Get the rest of your ingredients ready: red wine, dried figs, rosemary, thyme, salt, pepper and cornstarch.
Then you brown the meat, and remove to a bowl. Add the onions and cook. Add the red wine and scrape to get all those delicious brown bits off the bottom of the pan. Put everything in the pot (except for the cornstarch,) lock the lid in place, set your timer and walk away.
Walk away. That’s my favorite part of the Instant Pot. No worrying about a gas flame left unattended. I know that it’s going to cook for 30 minutes and release pressure for 25, that means I can go do whatever I want for at least an hour. The Instant Pot does all the work!
Looking for more Instant Pot recipes:
Did you know you can make frittatas in an Instant Pot? Like this Instant Pot Frittata with Spinach and Mushrooms.
You can also make risottos, like this Instant Pot Shrimp Risotto.
Everyone loves these Healthy Pork Lettuce Wraps!
Instant Pot Red Wine Beef Stew
- 3 tablespoons olive oil
- 3 pounds boneless beef chuck cut into 1 1/2 inch pieces
- 2 cups pearl onions frozen, thawed
- 1 1/2 cups red wine a big red, like a Syrah
- 1 pound carrots cut into 2-inch sections
- 6 dried figs stemmed
- 6 inch rosemary sprig
- 4 inch thyme sprig
- 1/2 teaspoon sale
- 1/2 teaspoon black pepper
- 1 teaspoon corn starch
- Heat the oil on the browning feature of the pressure cooker. Add the beef and brown turning occasionally for about 10 minutes. Transfer to a large bowl.
- Add the onions and cook about 5 minutes. Pour in the wine and stir, scraping up any browned bits on the bottom of the pan. Add the carrots, figs, rosemary, thyme, salt and pepper. Add the beef back to the pan and any juices that accumulated in the bowl.
- Lock the lid on the pot and set the time for 30 minutes at high pressure.
- When timer is done, let the pressure reduce naturally for 20-25 minutes. If after 25 minutes, it hasn't returned to normal, do a quick pressure release.
- Unlock the lid and remove the thyme and rosemary. In a small bowl, whisk the cornstarch with 2 teaspoons water. Stir this into the pot, until thickened about one minute.
- Serve over rice, noodles, steamed potatoes, or polenta if desired.
Note - the cooking time in the recipe includes time for the pot to reduce to normal pressure using the natural pressure release method.
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