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

October 13, 2018

Test Kitchen-Approved

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

Food52 Review: Featured in: 10 Quick & Easy Dinners the Whole Family Will Love.The Editors

Serves: 6
Cook time: 1 hrs 15 min

Ingredients

  • 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

Directions

  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.

More Great Recipes:
Stew|American|Beef|Instant Pot|Pressure Cook|Weeknight Cooking|Dinner

Reviews (4) Questions (0)

4 Reviews

Mindthegap December 9, 2018
A lot less heavy than I’d thought it would be and yes, a bit soupy as earlier reviewer mentioned (maybe reduce additional water if you like it a little thicker). Tomatoes did not burn in Instant Pot: the key is to layer mushrooms, onions, carrots, celery and then tomatoes on top of that, which keeps them off the bottom of the pot and prevents the dreaded “burn” notice. Tender meat. Mixed in a little horseradish to zip up the flavor.
 
Barb M. December 9, 2018
Everything that I have read about cooking meat the InstantPot says to never do a "quick release" on it. That it makes the meat tough. Has anyone tried this recipe?<br />
 
Sherri D. December 9, 2018
Just released pressure and gave it a taste. Meat is very tender. This is more of a soup than stew in my opinion. Will be serving over rice or potatoes for dinner tonight. Husband likes it.
 
Mathew H. December 9, 2018
I tried it tonight. Beef came out as tender as I had hoped for. Overall good recipe. Not life-changing, but good beef stew in an afternoon. Not sure about the meat/quick release rules.