Mustard Beer Braised Beef
By :Chop Secrets
instant pot beef recipes
instant pot beef recipes
Votes: 3
Rating: 4
Rate this recipe!
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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
Prep Time 5 minutes
Cook Time 65 minutes
Servings
6 servings
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
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
Prep Time 5 minutes
Cook Time 65 minutes
Servings
6 servings
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
instant pot beef recipes
Votes: 3
Rating: 4
Rate this recipe!
Print Recipe
Instructions
  1. Season beef with salt and pepper.
  2. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
  3. When oil gets hot, add onion, carrot and celery to the pot and saute until tender, 3-4 minutes.
  4. Add mustard powder, tomato paste and garlic and cook for 1-2 minutes more.
  5. 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.
  6. Nestle the beef into the vegetable mixture.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 40 minutes.
  9. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  10. Carefully remove the meat from the pot to a cutting board and cover loosely with foil.
  11. Discard thyme sprigs. Use a fat separator or spoon to skim fat from vegetable mixture.
  12. Use an immersion blender (or regular blender) to process vegetable mixture until smooth, then stir in whole grain mustard. Adjust seasonings.
  13. Serve sliced beef roast topped with mustard sauce.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

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4 replies
  1. RachelDyess
    RachelDyess says:

    Good recipe. Next time, I’m going to go easy on the carrot, and heavier on the celery and beer (I used an amber). If your cut is thick, consider an extra minute or two in the pressure cooker to get it tender.

  2. Oakh3art
    Oakh3art says:

    Loved this. I used a little more carrots & celery. I also shortened the cook time to 30 minutes. The roast came or a nice medium, but still deeply infused with flavor.

  3. Crobbins
    Crobbins says:

    I seared the beef before adding the vegetables. I cooked the vegetables in the beef juices which added flavor. The sauce when blended remains gloppy. Im goung to add the celery and carrot in big peices so they are easy to remove and toss. Then defat the juice and add mustard somits more of a glaze.

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