Mustard Beer Braised Beef
Course
Dinner
Cuisine
Modern
Difficulty
Easy
Browse Category
Meat
Duration
1-2 hours
Cooking Technique
Pressure Cook
,
Sauté
Main Ingredient
Beef Chuck
,
Beer
,
Carrot
,
Celery
,
Garlic
,
Mustard
,
Onion
,
Tomato Paste
Servings
Prep Time
6
servings
5
minutes
Cook Time
65
minutes
Servings
Prep Time
6
servings
5
minutes
Cook Time
65
minutes
Ingredients
2
lbs
well-marbled beef chuck or rump roast
2
tsp
salt
1/2
tsp
pepper
2
tbsp
olive oil
1
onion
finely diced
1
carrot
diced
1
celery stalk
diced
1/2
tsp
kosher salt
1
tbsp
mustard powder
1 1/2
tsp
tomato paste
1
garlic clove
minced
1/2
cup
stout beer
like Guiness
3
sprigs fresh thyme
2
tbsp
whole-grain mustard
Instructions
Season beef with salt and pepper.
Add olive oil to the Instant Pot. Using the display panel select the
SAUTE
function and adjust to
MORE or HIGH
.
When oil gets hot, add onion, carrot and celery to the pot and saute until tender, 3-4 minutes.
Add mustard powder, tomato paste and garlic and cook for 1-2 minutes more.
Add stout beer and thyme to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Nestle the beef into the vegetable mixture.
Turn the pot off by selecting
CANCEL
, then secure the lid, making sure the vent is closed.
Using the display panel select the
MANUAL or PRESSURE COOK
function*. Use the +/- keys and program the Instant Pot for 40 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Carefully remove the meat from the pot to a cutting board and cover loosely with foil.
Discard thyme sprigs. Use a fat separator or spoon to skim fat from vegetable mixture.
Use an immersion blender (or regular blender) to process vegetable mixture until smooth, then stir in whole grain mustard. Adjust seasonings.
Serve sliced beef roast topped with mustard sauce.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.