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
boneless beef chuck, cut into 1½-inch cubes
Coarse salt and freshly ground pepper
2 or 4 cups
white mushrooms, trimmed and halved or quartered if large
medium onions, finely chopped
medium carrot, finely chopped
celery stalk, finely chopped
garlic cloves, coarsely chopped
can (28 ounces) whole tomatoes
In This Recipe
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.
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.
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.
Skim any fat from surface. Top stew with basil, if using, and serve.