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Ingredients
Scale
- 2 pounds stew meat or chuck roast, cut into 1-inch pieces
- 1 Tablespoon oil
- 2 medium russet potatoes, cut into 1-inch pieces
- 1/2 large onion, chopped
- 2 teaspoons minced garlic
- 2 stalks celery, chopped
- 2 cups carrots, chopped
- 1 cup red wine
- 2 Tablespoons Worcestershire sauce
- 1/4 cup chili sauce (a tomato-based chili sauce like Heinz)
- 2–1/2 cups beef broth (low-sodium recommended)
- Salt and pepper to taste
- 2 teaspoons Italian seasoning
- 2 Tablespoons cornstarch
- 1/4 cup water
- 2 Tablespoons fresh parsley or cilantro, chopped
Instructions
- Press the Sauté button and heat the oil in the Instant Pot.
- Brown the stew meat on all sides.
- Add chopped onion and garlic; cook until translucent.
- Pour in red wine to deglaze the pot.
- Add potatoes, carrots, celery, beef broth, Worcestershire sauce, and chili sauce; season.
- Seal the Instant Pot and pressure cook on high for 35 minutes.
- Allow natural steam release for 15-20 minutes.
- If necessary, mix cornstarch with water and stir into the stew to thicken.
Notes
Using low-sodium broth allows for better control over saltiness.
Letting the stew rest after cooking enhances the flavors.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg