Instant Pot Beef Stew with Red Wine

Ingredients and Weight:

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup dry red wine
• 1 cup diced tomatoes
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

4 hours on high pressure

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Heat the olive oil in the Instant Pot on the "Sauté" setting.
2. Brown the beef cubes on all sides.
3. Add the onion, carrots, celery, and garlic to the pot and sauté for 5 minutes.
4. Pour in the beef broth, red wine, diced tomatoes, tomato paste, Worcestershire sauce, bay leaf, and thyme.
5. Season with salt and pepper.
6. Seal the lid and cook on high pressure for 4 hours.
7. Let the pressure release naturally for 10 minutes, then release the remaining pressure manually.

Nutritional Information:

Per serving (1 cup):

• Calories: 350
• Fat: 15g
• Protein: 25g
• Carbohydrates: 20g

Dish Characteristics:

• Hearty and flavorful
• Tender beef cubes
• Rich and savory sauce
• Perfect for a cold winter night

User Comments:

• "This stew was amazing! The beef was so tender and the sauce was incredibly flavorful."
• "I love the ease of making this dish in the Instant Pot. It's so quick and easy."
• "This is a perfect dish for a special occasion. It's elegant and delicious."
• "I highly recommend this recipe. It's a real winner."
• "This stew is a great way to use up leftover beef. It's a delicious and affordable meal."

Special Precautions and Tips:

• If you don't have dry red wine, you can substitute with beef broth or a mixture of beef broth and cranberry juice.
• Add more vegetables, such as potatoes, green beans, or peas, to the stew for extra flavor and nutrition.
• Serve the stew with crusty bread or mashed potatoes for a complete meal.