Join! 12 weeks for $1

Instant Pot

Beef and White Bean Stew with Tomatoes and Dill

6 Servings

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

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.




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



Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Julie A.
November 14, 2022
Turned out okay with smoked paprika
Followed the recipe except I didn't have sweet paprika (plain? or smoked?). (I read the paprika article but still unclear.) I used smoked paprika and only about 1/2 tablespoon. Also cut the red pepper flakes a bit. After the time in the Instant Pot and skimming the fat, I stored it in the fridge for about 3 hours and then quickly reheated in microwave. We thought the stew was okay. The meat was tender and cooked perfectly. Not enough liquid was left to call it a stew. Also, too smoky.