Beef stew is a cold weather essential. Read on to beef bourguignon instant pot all the hot deets on this ultra-comforting stew. It gets more tender the longer it cooks.

The opposite is true with beef chuck. If you find your beef isn’t tender after 45 minutes, continue simmering, adding more broth or water as needed. Some people have told us that this recipe is missing flour. There’s no rule that beef stew needs a thickening agent. In fact, many recipes skip it, not just ours. As the soup simmers, the potatoes give off plenty of starch, creating some of the most velvety broth we’ve ever had.

Wine adds a layer of rich complex flavor to your stew. If you don’t have any leftover cooking wine on hand, your stew will be delicious without it—just sub in more beef stock! Word to the wise, though: open wine keeps for MONTHS in the fridge. For drinking eh, not so much. So yes, that half glass of Pinot from September will work just fine.