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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
Ingredients
-
2
tablespoons extra-virgin olive oil, plus more to serve
-
1
large yellow onion, chopped
Directions
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01On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and cook, stirring, until lightly browned, about 8 minutes. Stir in the garlic, tomato paste, paprika and pepper flakes, then cook until fragrant, about 30 seconds. Add the broth and 1 tablespoon salt, then stir in the beans and distribute in an even layer. Place the shanks in the pot in single layer, submerging them in the liquid.
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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.
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