It’s been 3 months now since we purchased our Instant Pot and you would think the excitement would be over, but it truly isn’t. This Instant Pot Beef Stew with Sage and Red Wine that would have taken us all day to make in the crock pot or a few hours on the stove now takes 35 minutes! And there isn’t a lot to do. Cut up the meat and vegetables, saute the meat (in the instant pot), add the ingredients and wait. It still amazes me that the meat comes out fork tender and the stew sauce is as flavorful as a long cooked stew.
This Instant Pot beef stew is an adaption of an old traditional Italian recipe. The rich blend of beef, sage and red wine makes me think of a family eating in a rustic farmhouse. Like any good beef stew it is best served with bread to sop up the delicious juice. You can also serve with rice or egg noodles. I personally often eat this stew without any grain at all. I do always eat it with a salad, sometimes just a simple cucumber and yogurt salad or our authentic Greek salad.
The Instant Pot has definitely been a game changer in our kitchen and we still haven’t used it for all it’s purposes (for example, I still want to try making rice in it and I am very excited to use it to make yogurt). Still, we have made amazingly delicious adaptations of some of our favorite recipes. Here are some other Instant Pot recipes that I highly recommend trying.
Instant Pot Chicken with Lemony Mustard Greens and Olives
Instant Pot Black Eyed Beans with Fresh Dill and Parsley
Horta (Greens) and Potatoes in the Instant Pot
Instant Pot Green Beans with Pork and Potatoes
Instant Pot Moroccan Chicken Tagine with Green Olives, Peppers and Lemons
Instant Pot Fasolakia (Green Beans and Potatoes in Olive Oil)
Purchasing an Instant Pot
The Instant Pot we use is the 6 quart version. It is just right for recipes that serve 4 all the way up to 8 servings. For us, it seems to be the perfect size. Below is the one we purchased from Amazon. I highly recommend it!
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Instant Pot Beef Stew with Sage and Red Wine (Italy)
Ingredients
- 1 tbsp extra virgin olive oil
- 1 1/2 pounds stew beef, cut into bite sized pieces
- 1/2 tsp salt
- 1 tsp black pepper
- 1/2 tsp sage
- 1 tsp thyme
- 1 red pepper, chopped
- 4 small potatoes cubed into bite sized pieces or 2 large potatoes
- 2 zucchini, sliced thin
- 10 ounces mushrooms
- 1 1/2 cup water
- 1 1/2 cup red wine
Instructions
- While you are preparing ingredients, put instant pot on "Saute".
- Remove lid, add olive oil and add stew beef. Saute until browned on all sides.
- Add rest of ingredients. Stir well and cover with lid.
- Set Instant Pot on “Manual” for 20 minutes. Make sure valve is on “sealed”.
- Open vent and once steam has vented, open Instant Pot and serve.
Nutrition
About the Author: Bill Bradley, R.D.
