Beef and White Bean Stew with Tomatoes and Dill | Christopher Kimball’s Milk Street

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Milk Street Recipe
Instant Pot

Beef and White Bean Stew with Tomatoes and Dill

FAST: 2¼ hours
Slow: 8-9 hours 25 minutes active

Beef and White Bean Stew with Tomatoes and Dill

This hearty one-pot dinner combines dried navy beans and beef shanks, which cook at the same rate. Pomegranate molasses adds a bright, tangy, slightly fruity finish that perks up the other flavors. Look for it in bottles in the international section of the supermarket or in Middle Eastern grocery stores. If you can't find pomegranate molasses, stir 1 tablespoon lemon juice into the stew at the end and serve with lemon wedges.

6

Servings

Tip

Don't soak the dried white beans. If soaked before cooking, they will cook more quickly than the beef shanks and will wind up soft and overdone. Also, don't forget to drain the tomatoes before use, otherwise their juice will thin the stew.

FAST: 2¼ hours
Slow: 8-9 hours

25 minutes active

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