Beef stew with mushroom sauce

0 0 4 minutes read

This Instant Pot Beef and Gravy is a classic comfort food that has everyone running to the table. Tender beef tips are simmered in a rich mushroom gravy made with red wine, Worcestershire sauce, and flavorful beef broth—all done in a fraction of the time it would take on the stovetop or slow cooker. Whether it’s a busy weeknight or you’re craving something special for a comforting Sunday dinner, this recipe will satisfy you every time. This is one of those Instant Pot recipes that belongs on your permanent rotation, right up there with your favorite Instant Pot Beef Stew. Serve it over fluffy white rice, egg noodles, or creamy mashed potatoes and watch it disappear.

Ingredient description

Ingredients for beef stew in mushroom sauce

garlic: Adds a rich, flavorful base to gravy.
Yellow onions: Adds sweetness and depth when cooked.
olive oil: Sauté and sear.
Beef Tips: Becomes extremely gentle under high pressure.
Beef broth: Forms the savory base of the gravy.
Red Wine: Adds rich, rich flavor to the sauce.
Mushroom slices: White buttons or baby bellas both work well.
Worcestershire Sauce: Brings a rich impact.
Italian seasoning: A simple herbal blend that ties everything together.
Cornstarch: Turns cooking liquid into rich, glossy gravy.

Can I use a slow cooker instead of the instant pot?

Yes! To make this dish in the slow cooker, start by searing the beef in a skillet, then add all ingredients to the slow cooker. Cook on low heat for 6-8 hours, or on high heat for 3-4 hours. Make the cornstarch slurry and stir with the lid on for the last 30 minutes.

What type of beef is best for this recipe?

Great for beef stew, roast or steak cut into bite-sized pieces. Pressure cooking breaks down connective tissue, making tougher cuts incredibly tender.

What kind of mushrooms should I use?

White mushrooms are the most common and can easily be found in grocery stores. Baby bella mushrooms have a slightly darker flavor. Both are perfect for this dish!

Can I skip the red wine?

Absolutely. Just substitute an equal amount of extra beef stock or beef stock. You can also use bouillon cubes dissolved in water to replace the broth entirely.

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Can I double this recipe?

Yes, as long as you don’t exceed the maximum fill line of your electric pressure cooker. The cooking time remains the same – you may just need a slightly longer cooking time to come to pressure.

Beef stew with mushroom sauce

Set your Instant Pot to the sauté function. Add olive oil. Once hot, sauté the diced onions and minced garlic for 2-3 minutes, until the onions are translucent.
Add the beef tips and fry for about 1 minute to enhance the flavor. (This step creates the Maillard reaction – browning, giving you a deep, rich flavor!)
Add beef broth, red wine, Worcestershire sauce, sliced mushrooms, Italian seasoning, salt, and black pepper.
Place the lid on and set the vent to seal. Set to pressure cook for 35 minutes.
Allow 10 minutes for natural release, then carefully turn valve to release any remaining vapor (quick release).
Return the pot to the sauté setting. In a small bowl, make a cornstarch slurry by whisking the cornstarch and 1/4 cup cold water until smooth.
Once the liquid is simmering, add the slurry and cook, stirring, until the gravy is thickened to your liking, 2-3 minutes.
Serve hot with rice, egg noodles, or your favorite side dish!

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Beef stew with mushroom sauce

Your Instant Pot has just become your best friend for weeknight comfort food with this Instant Pot Beef Stew with Mushroom Gravy recipe.

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Set your Instant Pot to the sauté function. Add olive oil. Once hot, sauté the diced onions and minced garlic for 2-3 minutes, until the onions are translucent.
Add the beef tips and fry for about 1 minute to enhance the flavor. (This step creates the Maillard reaction – browning, giving you a deep, rich flavor!)
Add beef broth, red wine, Worcestershire sauce, sliced mushrooms, Italian seasoning, salt, and black pepper. Place the lid on and set the vent to seal. Set to pressure cook for 35 minutes.
Allow 10 minutes for natural release, then carefully turn valve to release any remaining vapor (quick release).
Return the pot to the sauté setting. In a small bowl, make a cornstarch slurry by whisking the cornstarch and 1/4 cup cold water until smooth.
Once the liquid is simmering, add the slurry and cook, stirring, until the gravy is thickened to your liking, 2-3 minutes.
Serve hot with rice, egg noodles, or your favorite side dish!

Nutritional Disclaimer: Family Meals is not a nutritionist or nutritionist and any nutritional information shared is an estimate only. If you need to verify any information, we recommend calculating the ingredients using our online nutrition calculator.

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