Instant Pot Beef Stew with Mushrooms and Red Wine

This Instant Pot Beef Stew is a quick and easy twist on the classic German recipe. Tender beef chunks with mushrooms and bacon all cooked up in a red wine sauce is super flavorful and hearty!

We included the slow cooker and stovetop option below.

This pressure cooker beef stew (aka Rinderragout or Fleischeintopf) is very similar to beef bourguignon and is an easy, comforting dinner that can be on the table in an hour.

📃 Why it Works

Stews are dishes that convey a very special feeling of being at home. They are cozy and fill the home with a wonderful scent that promises fine dining.

You can get all the rich taste and depth of flavor of beef stew that has been simmered for hours without having to slave in your kitchen to do so!

Make it for a fraction of the time with this amazing Instant Pot German Stew recipe.

🛒 Ingredients and Notes

🥩Meat

Most grocery stores will sell "stew beef" already packaged. If the meat cubes are too large, cut them in half (about 1-inch). If you can't find beef pre-cut stew meat, purchase a chuck roast and cut it into cubes yourself. You can trim most of the fat off the beef if it's too fatty.

The less expensive option is the rear muscle (also called the round) It would definitely make a great stew, but chuck is better because it has more connective tissue.

Using a mixture of lamb and beef (and even pork) will yield an amazing stew flavor.

🍄 Mushrooms

I used cremini mushrooms in this beef stew, but the white button, oyster mushrooms (if they weren't so expensive), and shiitake also work well. You can also use a mix of different varieties.

🍷 Wine

The best wine to use for beef stews is dry red wine. Your best options would be a good quality bottle of Pinot Noir, Merlot, or Cabernet.

Choose the one that you favor so you can drink the rest while the Instant Pot cooks the stew for you!

🔪 Instructions

Instant Pot (pressure cooker):

*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips, or click on the "Skip to Recipe" button at the top of the page.

Making stew in a pressure cooker like the Instant Pot is perfect. The beef gets super tender in a fraction of the time it'd take to achieve that on the stove.

1. Brown the onions and bacon in oil.
2. Add beef and flour and brown.
3. Deglaze the pot with wine, add the remaining ingredients, and close the lid.
4. Cook on manual mode for 30 minutes, then slow-release it.

Stovetop:

If you have time or don't have an IP, you can also make this on the stovetop.

1. In a Dutch Oven or heavy-bottomed pot, cook the onions and bacon in oil until the onions are soft and the bacon is cooked but not crisp. 
2. Add the beef and bay leaves, stir, and lower the heat. Cover and cook, occasionally stirring for one hour.
3. After the meat juices have evaporated, mix in the flour and continuously stir for a few minutes. 
4. Add the wine to deglaze the pot. Stir all the remaining ingredients into the pan, bring the mixture to a boil, reduce it to a low simmer, and cover with a lid. 
5. Cook, occasionally stirring, for 3-4 hours or until meat is tender.

If you make the stew on the stovetop, you may need to use a little more wine or add water, as the longer cooking time will evaporate some of the liquid.

Slow cooker:

If you make this stew in your trusted crockpot, I suggest browning the bacon and beef first on the stovetop. It will help develop that deep flavor in the recipe.

1. Follow steps 1-3 in the recipe directions for Instant Pot, then transfer to the slow cooker.
2. Add the remaining ingredients, cover with a lid, and cook on low for 8-10 hours.

Making a pot of stew is an art in itself. You can take certain steps to have that depth and layers of flavor that make a sensational bowl of beef stew, regardless of whether you are using a pressure cooker.

• Did you know that onions are an excellent thickening agent? The more onions and the longer they cook, the thicker the sauce.
• If mushrooms are too big for a single bite, cut them in half or even quarter them. No rules here.
• Make sure that you do not cook too much beef in the pot at the same time. Over-crowding your pot will result in the meat being steamed versus seared. 
• Also, ensure you do not cook the meat straight out of the fridge. Using cold meat will lessen the heat from the pan and will steam instead.
• The alcohol in the wine dissolves as it simmers in the pot. However, if you do not like using it on your dish, you can always use an equal amount of beef stock. 
• If the sauce is getting too thick, depending on the cooking method you're using, add water.
• Aside from bay leaves and thyme, you can also use rosemary, oregano, parsley stalks, or sage. But again, you don't need to add all of it to your stew; choose one or two, depending on how you want the flavors to turn out.
• Use up leftovers to make pot pies.
• Searing the meat will allow the natural sugar and proteins of meat to form into flavorful pan drippings. It will amplify the savory essence of the sauce.
• The red wine is used for deglazing, so flavors and juices of the "fond" (a.k .a. browned meat bits) also add that depth of flavor.
• Herbs and spices add an enticing aroma and flavor to the stew. But don't fall into the trap of putting too many of these.

❓ Frequently Asked Questions

🍽Make it a meal:

Are you struggling to piece a meal together that the family will enjoy? I love using this simple system to get our weekly meals planned out. It saves so much time and stress!

• Vegetable Side: Rabbits Salad
• Starch Side: Dairy-Free Mashed Potatoes
• Refreshing Drink: Apple Beer Punch
• Yummy Dessert: Malva Pudding

This stew brings out those toasty flavors that create resonance with the Oktoberfest beers! 🍻

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