Instant Pot Beef Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty beef stew simmered with tender vegetables, red wine, and warm spices until the beef is melt-in-your-mouth tender. This comforting one-pot meal is ideal for cold nights and improves with time.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 Tablespoon vegetable oil
- 2-3 pounds stew meat (or chuck roast cut into 1 inch pieces)
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 carrots (chopped)
- 2 stalks celery (chopped)
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1 pound Russet potatoes (cubed)
- 1 cup red wine (or beef broth)
- 1 Tablespoon tomato paste
- 2 1/2 cups beef broth
- 2 Tablespoons Worcestershire sauce
- 1 bay leaf
- 2 teaspoons Italian seasoning
- 2 Tablespoons water
- 2 Tablespoons cornstarch
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 768mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1011mg
- Calcium
- 55mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 768MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.