Instant Pot

Martha Stewart's Instant Pot Beef Stew With Dijon & Tomato

October 13, 2018
Photo by Marcus Nilsson
Author Notes

Recipe reprinted from Martha Stewart's Pressure Cooker: 100+ Fabulous New Recipes for the Pressure Cooker, Multicooker, and Instant Pot®. Copyright © 2018 by Martha Stewart Living Omnimedia. Photograph copyright © 2018 by Marcus Nilsson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

A bowl of beef stew can take the chill off even the most wintery day. This one employs tangy Dijon mustard to unite all the other ingredients—beef chuck, onions, mushrooms, carrots, and tomatoes. You can make it a meal by serving it with mashed potatoes or crusty bread, some greens, and a bottle of red wine such as Cabernet or Zinfandel. —Food52

Test Kitchen Notes

Featured in: 10 Quick & Easy Dinners the Whole Family Will Love. —The Editors

Watch This Recipe
Martha Stewart's Instant Pot Beef Stew With Dijon & Tomato
  • Cook time 1 hour 15 minutes
  • Serves 6
  • 2 tablespoons extra-virgin olive oil
  • 3 pounds boneless beef chuck, cut into 1½-inch cubes
  • Coarse salt and freshly ground pepper
  • 2 or 4 cups water
  • 1 pound white mushrooms, trimmed and halved or quartered if large
  • 2 medium onions, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, coarsely chopped
  • 1 can (28 ounces) whole tomatoes
  • 1/4 cup Dijon mustard
In This Recipe
  1. Heat oil in 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to sauté. Pat beef dry and season with 1½ teaspoons salt and ¾ teaspoon pepper. Working in batches, cook beef until browned on all sides, 6 to 8 minutes; transfer to a plate.
  2. Add 1 cup water to pressure cooker, scraping up brown bits with a wooden spoon. Add 3 cups more water for stovetop, and 1 cup more water for electric. Add mushrooms, onions, carrot, celery, garlic, tomatoes (with their juices), mustard, and ½ teaspoon salt. Return beef to pressure cooker along with any accumulated juices.
  3. Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.

    Electric: Secure lid. Manually set cooker to 60 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
  4. Skim any fat from surface. Top stew with basil, if using, and serve.

See Reviews

See what other Food52ers are saying.

  • Mindthegap
  • Barb Maxwell
    Barb Maxwell
  • Sherri Dahlin-Ryan
    Sherri Dahlin-Ryan
  • Mathew Harkins
    Mathew Harkins
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.