The Instant Pot makes quick work of this amazingly delicious Instant Pot Red Wine Beef Stew. Post may contain affiliate links.
Instant Pot Red Wine Beef Stew
I know I go on and on about how busy I am this time of year (as a matter of fact, I will take my annual 2-3 week blogging break starting next week,) but it’s true, I am crazy busy. Since everyone wants their photos taken in the fall, my portrait photography business has to move to the front and center and blogging takes a couple of steps back. I usually don’t have any time to cook anyway, so there isn’t anything to blog. This year is different, though. I have managed to keep on cooking thanks to my Instant Pot.
Seriously, my Instant Pot has been a life saver this season. Since everything is so quick, I can keep on working for a longer time. Then, since I don’t have to babysit it, like a pot on the stove, I can get back to work as soon as I as have everything loaded in the Instant Pot and it’s set to go. 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.
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.
Instant Pot Red Wine Beef Stew
Red wine and dried figs create an amazing depth of flavor in this 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.
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Foodie Friday |
Country Cook Weekend Potluck