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Red Red Wine Beef with Mushroom Gravy by Rich Lum

Cooked in a 6 qt IP and made with Red Red Wine
  • 2 pounds stew meat cut into 1" pieces
  • 1 cup of homemade beef stock
  • 1/2 cup of red red wine
  • 1 package of Onion soup mix
  • 1 can of cream of mushroom soup mixed with a 1/2 can of water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Roux
  • Optional:  2 whole medium size russet potatoes
  1. Set the pot to sauté more
  2. Add oil and brown your meat in small batches
  3. Deglaze your pot with a little wine
  4. Press cancel
  5. Return the meat to the pot and add the beef stock, 1/2 cup of wine, onion soup mix and stir to combine
  6. Add the cream of mushroom soup ..stir to mix well
  7. ( Optional: place your tall trivet in the pot and place your russet potatoes on top )
  8. Close and seal your lid
  9. Set your pot to manual or stew for 20 minutes, allow for a 10 minute NPR
  10. Make your roux... in a small sauce pan melt 3 Tablespoons of butter then add 3 Tablespoons of flour. Stir constantly...cook for about a minute to cook off the raw flour flavor
  11. Press cancel then set your pot to sauté . When it begins to boil add the roux to thicken
  • Red, red wine 
  • Stay close to me 
  • Don't let me be alone 
  • It's tearing apart 
  • My blue, blue heart 
  • Written by Neil Diamond • Copyright © Sony/ATV Music Publishing LLC, Universal Music Publishing Group