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Beef and White Bean Stew with Tomatoes and Dill

Beef and White Bean Stew with Tomatoes and Dill

  • Makes
    6 servings
  • Cook Time
    2¼ hours
  • Slow Cook Time
    8-9 hours
  • Active time plus cooling
    25 minutes active
  • Rating

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.

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.

Ingredients
  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    large yellow onion, chopped

  • 8

    medium garlic cloves, smashed and peeled

  • 3

    tablespoons tomato paste

  • 1

    tablespoon sweet paprika

  • 1

    teaspoon red pepper flakes

  • 1

    quart low-sodium chicken broth

  • Kosher salt and ground black pepper

  • 2¾-3

    pounds beef shanks (each about 1 inch thick)

  • 1

    pound dried navy beans

  • 14½

    ounce can diced tomatoes, drained

  • ½

    cup finely chopped fresh dill, plus more to serve

  • 2

    tablespoons pomegranate molasses, plus more to serve (see note)

Step 1

On 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.

Step 2

Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 45 minutes.

When pressure-cooking is complete, allow the pressure to reduce naturally, about 40 minutes. Press Cancel, then carefully open the pot.

Step 3

Remove and discard the shank bones. Stir in the tomatoes, dill and pomegranate molasses, breaking the meat into large bite-size pieces.

Taste and season with salt and black pepper. Serve sprinkled with additional dill and drizzled with additional oil and pomegranate molasses.