Beef and carrots, that classic comfort food that smells like Sunday at grandma’s, cozy family meals, and a whole lotta love in one dish. But what if you’re out of red wine? Or just not into cooking with alcohol? No worries! This pressure cooker version is just as tender, juicy, and packed with flavor, and you don’t need a single drop of wine. It’s a win for busy weeknights, picky eaters, or anyone looking for a hearty no-fuss meal.
Ingredients (4 servings)
- 1¾ lbs (800 g) beef chuck roast, cut into large chunks (you can also use shoulder or shank)
- 2 lbs (1 kg) carrots, peeled and sliced thick
- 1 yellow onion, chopped
- 2 cloves of garlic, minced
- 1 bay leaf
- 1 sprig of fresh thyme (or ½ tsp dried)
- 1 beef bouillon cube
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 2 cups (500 ml) water
- Salt & freshly ground black pepper
Recipe instructions for beef and carrots without wine
- Cut your beef into large, bite-size pieces (about 1.5 to 2 inches).
- Peel and slice the carrots into thick rounds (they’ll hold up better during cooking).
- Chop the onion and mince the garlic.
- Heat olive oil in your pressure cooker (or Instant Pot on sauté mode).
- Add the beef and sear for about 5–6 minutes, until nicely browned on all sides.
- Stir in the chopped onion and garlic and cook for another 2 minutes until fragrant.
- Toss in the sliced carrots, tomato paste, bay leaf, thyme, and crumbled bouillon cube.
- Pour in the 2 cups of water, season with salt and pepper, and stir everything together.
- Close the lid and bring to full pressure. Once your cooker starts steaming or your Instant Pot reaches pressure, cook on high pressure for 35 minutes.
- Let the pressure release naturally before opening.
- Your beef should be fall-apart tender, the carrots soft but not mushy, and the sauce full of flavor.
If you enjoyed this recipe, you might also love our classic beef stew with carrots or try something a little richer with our Boeuf Bourguignon made in a pressure cooker.
What to serve with beef and carrots?
- Mashed potatoes – Creamy and perfect for soaking up that delicious sauce.
- Steamed potatoes – Simple and satisfying.
- Egg noodles or tagliatelle – For a rustic twist.
- Polenta or couscous – Light and fluffy options that work beautifully.
- Add a crisp green salad on the side to freshen things up!
How to store leftovers ?
This dish keeps really well, in fact, it tastes even better the next day! Store in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave.
Leftover magic: what to make with the extras?
Got leftovers but not enough for a full meal? Don’t toss them, transform them!
- Shepherd’s pie: Shred the beef, layer with the carrots and sauce, top with mashed potatoes and bake.
- Open-faced sandwich: Toasted bread + beef + melty cheese = lunch goals.
- Warm beef salad: Slice up the leftover meat and toss with roasted veggies and vinaigrette.
- Quick soup: Blend some carrots with a bit of broth, add shredded beef, and voilà — a cozy bowl of soup.
Pressure cooker beef and carrots without wine recipe
A recipe of beef and carrots without alcohol
Ingredients
- 1¾ lbs beef chuck roast, cut into large chunks (you can also use shoulder or shank) (800 g)
- 2 lbs carrots, peeled and sliced thick (1 kg)
- 1 yellow onion, chopped
- 2 cloves of garlic minced
- 1 bay leaf
- 1 sprig of fresh thyme (or ½ tsp dried)
- 1 beef stock cube
- 1 tbsp tomato paste
- 1 olive oil olive oil
- 2 cups water (500 ml)
- Salt & freshly ground black pepper
Instructions
- Cut your beef into large, bite-size pieces (about 1.5 to 2 inches).
- Peel and slice the carrots into thick rounds (they’ll hold up better during cooking).
- Chop the onion and mince the garlic.
- Heat olive oil in your pressure cooker (or Instant Pot on sauté mode).
- Add the beef and sear for about 5–6 minutes, until nicely browned on all sides.
- Stir in the chopped onion and garlic and cook for another 2 minutes until fragrant.
- Toss in the sliced carrots, tomato paste, bay leaf, thyme, and crumbled bouillon cube.
- Pour in the 2 cups of water, season with salt and pepper, and stir everything together.
- Close the lid and bring to full pressure. Once your cooker starts steaming or your Instant Pot reaches pressure, cook on high pressure for 35 minutes.
- Let the pressure release naturally before opening.
Notes
| Ingredient | Quantity (for 4 servings) | Approx. Total Calories | Calories per Serving |
|---|---|---|---|
| Beef chuck (800 g / 1¾ lbs) | 800 g | ~1600 kcal | ~400 kcal |
| Carrots (1 kg / 2.2 lbs) | 1000 g | ~400 kcal | ~100 kcal |
| Onion + garlic | 1 onion + 2 cloves | ~50 kcal | ~12 kcal |
| Olive oil (1 tbsp) | 15 ml | ~120 kcal | ~30 kcal |
| Tomato paste (1 tbsp) | 15 g | ~15 kcal | ~4 kcal |
| Bouillon cube + herbs | 1 cube + seasoning | ~15 kcal | ~4 kcal |
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Pressure cooker beef and carrots without wine recipe
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