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This Instant Pot beef stew proves you don’t need a bottle of wine to build a rich, deeply savory stew. Tender chunks of chuck roast, carrots, and potatoes cook to fork-tender perfection in a fraction of the time thanks to the pressure cooker, making this a perfect weeknight version of a classic Sunday dinner.
Why You’ll Love This Instant Pot Beef Stew
- No wine required: tomato paste, Worcestershire sauce, and bouillon build deep, savory flavor without any alcohol.
- Fast, hands-off cooking: the Instant Pot turns tough chuck roast fork-tender in under an hour instead of simmering for half a day.
- Perfectly cooked potatoes: adding the potatoes in a second, shorter pressure cook keeps them tender without turning mushy.
- Family-friendly: a classic, comforting stew flavor that’s great for kids and adults who prefer to skip wine-based recipes.
What You’ll Need
How to Make Instant Pot Beef Stew Without Wine
Technique Tip: Don’t Skip the Sear
Searing the beef in batches before pressure cooking triggers the Maillard reaction, building a deep, browned flavor that carries through the entire stew. Crowding the pot will cause the beef to steam instead of sear, so work in batches and resist the urge to rush this step.
- Season the beef: Season the chuck roast with the black pepper, salt, garlic powder, and celery salt.
- Sear the beef: Heat the olive oil using the Sauté function and brown the beef in batches. Transfer to a plate.
- Cook the aromatics: Sauté the onion until softened, then stir in the garlic and tomato paste.
- Add the broth: Pour in some of the beef broth and scrape up the browned bits. Add the remaining broth, Worcestershire sauce, bouillon cubes, herbs, bay leaves, beef, and carrots. Pressure cook: Cook on High Pressure for 35 minutes, then quick release.
- Cook the potatoes: Add the potatoes, then cook on High Pressure for 3 minutes and quick release again.
- Finish the stew: Remove the herbs, stir in the peas, and thicken with the cornstarch slurry, if desired.
Technique Tip: Two-Stage Pressure Cooking
Cooking the beef and carrots first, then adding the potatoes for a second pressure cycle, keeps the potatoes from becoming too soft or falling apart. The chuck roast needs a longer cooking time to become tender, while the potatoes only need a few minutes under pressure to cook perfectly and hold their shape.
No-Wine Beef Stew vs. Traditional Wine-Braised Stew
Traditional beef stew recipes often rely on red wine to build acidity and depth, but that’s not the only way to get there. This version leans on tomato paste for concentrated umami, Worcestershire sauce for savory tang, and bouillon-enriched broth for backbone, resulting in a stew that’s just as rich and satisfying — without any alcohol, which makes it a great option for kids, pregnant cooks, or anyone who simply prefers to cook without wine.
Recipe Variations
- Mushroom Beef Stew: Sauté 8 ounces of sliced mushrooms with the onions for an earthy, umami-rich addition.
- Guinness-Free “Irish” Style Stew: Add a splash of apple cider vinegar with the broth for a tangy depth reminiscent of a dark beer-braised stew.
- Root Vegetable Stew: Swap in parsnips or turnips alongside the carrots and potatoes for extra earthy sweetness.
- Spicy Beef Stew: Add ½ teaspoon of red pepper flakes or a diced jalapeño with the onions for a subtle kick of heat.
Ways to Serve Instant Pot Beef Stew
- With Crusty Bread-Perfect for soaking up every bit of the rich, thickened broth.
- Over Mashed Potatoes-Spoon the stew over creamy mashed potatoes for extra comfort-food appeal.
- With Buttermilk Biscuits-Warm, flaky biscuits make a cozy pairing for a chilly night.
- Topped with Fresh Herbs-A sprinkle of fresh chopped parsley or thyme brightens the finished bowl.
Storage and Freezing
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat, or in the microwave, stirring occasionally, until warmed through.
Frequently Asked Questions
Chuck roast is ideal because its marbling and connective tissue break down into tender, juicy meat under pressure. Leaner cuts like sirloin or round can be used, but they may turn out slightly less tender and more prone to drying out.
Searing isn’t strictly required for food safety, but it makes a real difference in flavor. Skipping it will still produce a tender stew, but it will taste noticeably less rich and savory.
Yes. After searing the beef and cooking the aromatics, simmer covered over low heat for about 2 to 2½ hours, or until the beef is tender, adding the carrots and potatoes in the last 30 minutes of cooking.
Yes, if you prefer a thinner, more broth-like stew, you can skip this step entirely. The stew will still taste rich and flavorful — it just won’t have the same thick, gravy-like consistency.
More Stew Recipes To Try
Give this Instant Pot beef stew a try, and if it turns out as rich and hearty as ours, come back and leave a star rating below — it helps other home cooks find this recipe too!
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Instant Pot Beef Stew Recipe Without Wine
Ingredients
- 2½ pounds chuck roast, boneless cut into 1½-inch cubes
- ½ teaspoon EACH: black pepper, salt, garlic powder, celery salt
- 3 tablespoons olive oil
- 2 cups yellow onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 beef bouillon cubes
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 2 large carrots, cut into 1-inch chunks
- 1 pound baby Yukon Gold potatoes, halved or quartered
- 1 cup frozen peas
- 3 tablespoons cornstarch
- ¼ cup cold water
Instructions
- Season the chuck roast with the black pepper, salt, garlic powder, and celery salt.
- Set the Instant Pot to Sauté. Heat the olive oil. Working in batches, sear the beef for 2–3 minutes per side until well browned. Transfer to a plate.
- Add the onion to the pot and cook for 4–5 minutes, until softened, using the remaining oil. If needed, add a little more olive oil. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for 1 minute, stirring constantly.
- Pour in about ½ cup of the beef broth and scrape the bottom of the pot with a wooden spoon to release all the browned bits. Add the remaining beef broth, Worcestershire sauce, beef bouillon cubes, thyme, rosemary, bay leaves, browned beef, and carrots. Stir to combine.
- Secure the lid, set the valve to Sealing, and cook on High Pressure for 35 minutes. Carefully perform a quick release once the cooking time is complete.
- Add the potatoes, then secure the lid again. Cook on High Pressure for 3 minutes, followed by a quick release.
- Remove the thyme sprigs, rosemary sprig, and bay leaves. Stir in the frozen peas.
- For a thicker stew, set the Instant Pot to Sauté. In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly stir the slurry into the stew and simmer for 2–3 minutes, stirring occasionally, until the broth thickens.
- Taste and adjust the seasoning with additional salt and pepper as needed. Serve hot with crusty bread or biscuits.
Notes
- Use chuck roast: It’s the best cut for beef stew because it becomes tender and flavorful after pressure cooking.
- Brown the beef in batches: Avoid overcrowding the pot so the beef develops a rich, caramelized crust.
- Deglaze well: Scrape up all the browned bits after adding the broth to help prevent the Burn warning.
- Cut vegetables evenly: Aim for 1-inch carrot chunks and halved or quartered baby potatoes so they cook evenly.
- Thicken to your liking: The cornstarch slurry is optional but makes a rich, silky gravy. Let the stew simmer for a few minutes after adding it to fully thicken.
- Even better the next day: The flavors continue to develop as the stew rests, making leftovers even more delicious.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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