Martha Stewart'S Instant Pot Beef Stew With Dijon & Tomato Recipe

Name: Martha Stewart'S Instant Pot Beef Stew With Dijon & Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 3 pounds boneless beef chuck, cut into 11/2-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

Servings: persons

2 tablespoons extra-virgin olive oil
3 pounds boneless beef chuck, cut into 11/2-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

1
Heat oil in 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to saute. Pat beef dry and season with 11/2 teaspoons salt and 3/4 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 1/2 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.
4
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.
5
Skim any fat from surface. Top stew with basil, if using, and serve.

1072

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 3 pounds boneless beef chuck, cut into 11/2-inch cubes, Coarse salt and freshly ground pepper, 2 or 4 cups water, and more.

Yes, Martha Stewart'S Instant Pot Beef Stew With Dijon & Tomato falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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