Want a cozy comfort meal without the tedious prep or long cook time? These Easy Instant Pot Red Wine Braised Beef Tips are what you need! Like a braised short rib or chuck roast, these are fork tender and melt in your mouth, but without the hours of braising. The beef gets browned in the instant pot then we deglaze with red wine and make a rich sauce with tomato paste and beef stock.
A Quick Look At The Recipe
Recipe: Braised Beef Tips
Ready In: 50 Minutes
Serves: 4 servings
Staple Ingredients: stew meat, carrots, beef stock, red wine, tomato paste, onion, garlic
What Makes It Special: get fork tender beef tips without hours of braising on the stove, the whole recipe can be sauteed and simmered in the Instant Pot for less clean up. I love that the carrots cook in with the beef so everything is ready at the same time. This meal also reheats lovely for leftover!
Serve these tender beef tips with creamy mashed potatoes, polenta, grits, or over lightly buttered noodles. Also just great on their own! The carrots get tender and add some color while the red wine sauce acts like a gravy and gives extra flavor. This dish seems fancy and intimidating but is so simple, the Instant Pot makes this quick and effortless.
Serve with a light side salad, garlic knots, or warm crusty bread for a complete meal. Trust me, kids and adults will love this dish. Stew meat can be found in most stores and can be a more budget friendly cut, a chuck roast could also be cubed up. Add in other veggies like mushrooms, parsnips, or baby potatoes.
These red wine braised short ribs are another comfort favorite or try my pan fried cube steak with mushroom gravy. Find all of my beef recipes and entree recipe here!
Key Ingredients
Stew Meat: About 1 ½–2 pounds; cubed chuck steak or roast will also work.
All-Purpose Flour: Lightly coats the beef to help it brown and thicken the sauce. You can use gluten-free flour if needed.
Olive Oil: For browning the beef; avocado oil also works well.
Red Onion: omit if you don’t like onion, or substitute shallot. Yellow or white onion will work!
Garlic: Fresh cloves bring the best flavor. Jarred minced garlic can be used in a pinch.
Red Wine: Choose a dry red wine like cabernet or merlot. You can substitute with additional beef broth if avoiding alcohol.
Tomato Paste: Deepens the sauce and adds subtle richness, also helps to thicken.
Beef Stock or Broth: The base of your braising liquid. Vegetable broth or chicken stock will work.
Bay Leaves: Add a herbal note while the beef simmers, remove before serving.
Carrots: Sliced into coins for sweetness and texture balance. Parsnips or mushrooms can also be added.
How to Make the Beef Tips
Let’s talk a little about how to make the braised beef (The printable instructions are in the recipe card below.)
Quick overview:
- Coat beef in flour, brown, and set aside.
- Sauté onion and garlic, deglaze, mix sauce together, add beef back to pot.
- Braise, add carrots, finish cooking. Enjoy with extra sauce.
- Set Instant Pot to sauté mode and heat olive oil over high heat. Coat the stew meat in flour, salt, and pepper. Add meat to the hot oil and sauté for 5-6 minutes until browned. Meat does not have to be cooked through, remove from pot and set aside.
- With the pressure cooker still on sauté mode add in the red onion and sauté for 2-3 minutes until tender. Add in the minced garlic and sauté for another 1-2 minutes. Deglaze with red wine. Mix in tomato paste, beef stock, and bay leaves. Transfer beef back into the pot.
- Secure the lid and select pressure cook mode on high, set timer for 20 minutes. Once finished, carefully release the pressure and remove the lid. Add in the carrots, place the lid back on. Pressure cook for another 5 minutes, allow pressure to release before opening once more.
- Remove the bay leaves. Both the beef and carrots should be fork tender and the sauce should have reduced slightly. Serve as is or over mashed potatoes, polenta, or egg noodles.
Rachel’s Chef Tips
- Pick the right wine: Choose a dry, full-bodied red wine like cabernet or merlot. This dish serves well with red wine also!
- Don’t rush: Take your time browning the beef, do so in batches if needed.
- Deglaze: After searing the beef, pour in a splash of wine while the pot is still hot. Scrape up all those browned bits from the bottom of the pot.
- Use good stock: A rich beef stock gives the sauce body. If using store-bought, go for low-sodium so you can season to taste.
- Want more vegetables? Add mushrooms, parsnips, or pearl onions in place of or along with the carrots.
- For a thicker sauce: After pressure cooking, switch to sauté mode and simmer uncovered for a few minutes until the sauce reduces to your liking. This will have the consistency of a gravy.
Tender Braised Beef Tips in the Instant Pot
Equipment
Ingredients
- 1 1/2 – 2 lbs. Stew meat or cubed chuck steak
- 1/4 cup All-purpose flour
- 2 tsp Salt
- Fresh cracked black pepper
- 3 tbsp Olive oil
- 1 medium Red onion, finely diced
- 3-4 cloves Garlic, minced
- 3/4 cup Red wine
- 3 tbsp Tomato paste
- 16 oz. Beef stock or broth
- 2-3 Bay leaves
- 4-5 large Whole carrots, peeled and sliced into coins
Instructions
- Set Instant Pot to sauté mode and heat olive oil over high heat. Coat the stew meat in flour, salt, and pepper. Add meat to the hot oil and sauté for 5-6 minutes until browned. Meat does not have to be cooked through, remove from pot and set aside.1 1/2 – 2 lbs. Stew meat or cubed chuck steak, 1/4 cup All-purpose flour, 2 tsp Salt, Fresh cracked black pepper, 3 tbsp Olive oil
- With the pressure cooker still on sauté mode add in the red onion and sauté for 2-3 minutes until tender. Add in the minced garlic and sauté for another 1-2 minutes. Deglaze with red wine. Mix in tomato paste, beef stock, and bay leaves. Transfer beef back into the pot.1 medium Red onion, 3-4 cloves Garlic, 3/4 cup Red wine, 3 tbsp Tomato paste , 16 oz. Beef stock or broth, 2-3 Bay leaves
- Secure the lid and select pressure cook mode on high, set timer for 20 minutes. Once finished, carefully release the pressure and remove the lid. Add in the carrots, place the lid back on. Pressure cook for another 5 minutes, allow pressure to release before opening once more.4-5 large Whole carrots
- Remove the bay leaves. Both the beef and carrots should be fork tender and the sauce should have reduced slightly. Serve as is or over mashed potatoes, polenta, or egg noodles.
Notes
- Choose the right cut: Stew meat or chuck roast cut into chunks works best.
- Brown for flavor: Don’t skip searing the beef, it starts the base of the sauce.
- Red Wine: Pick a dry red wine like cabernet or merlot, the flavor concentrates as it cooks.
- Thicken if needed: After pressure cooking, simmer on sauté mode for a few minutes to reduce and thicken the sauce if needed, it acts almost as a gravy!
- Serving: Spoon over mashed potatoes, buttered egg noodles, or polenta and top with fresh thyme or parsley.
Nutrition
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Storage, Serving, & Reheating
Storage:
Let the cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken slightly as it chills.
Reheating:
Warm slowly on the stovetop over low to medium heat, adding a splash of broth or water if the sauce is too thick. You can also reheat in the microwave in 30-second bursts, stirring in between until hot.
Serving Ideas:
Serve over mashed potatoes, egg noodles, or polenta to soak up the sauce. For something lighter, try roasted cauliflower mash or rice.
Frequently Asked Recipe Questions
Yes. You can replace the red wine with an equal amount of beef stock or broth. The flavor will be a little lighter but still rich.
Stew meat or chuck roast cut into cubes works best.
Absolutely! Reheat gently on the stove or in the Instant Pot.
Yes. Mushrooms, parsnips, or pearl onions all make great additions or swaps for the carrots.
After pressure cooking, turn on “Sauté” mode and simmer uncovered for a few minutes until it reduces to your liking. If you want it even thicker, stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water.
Helpful Recipe Tools
- Ladle – a must to have a ladle on hand for soups, sauces, or stocks.
- Instant Pot – I use this for rice, quinoa, soups, and more!
- Wooden Spoons – wooden utensils are my go to since they don’t scratch my cooking surfaces.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
