French beef daube with olives from Comfort in an Instant: 75 Modern Recipes for Classic Favorites for Your Pressure Cooker, Multicooker, and Instant Pot® (page 88) by Melissa Clark

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Notes about this recipe

  • pastaplease on March 13, 2026

    I've liked this enough to make it more than once -- the only change I've made is subbing Castelvetrano for the black in the recipe. Regular black olives (if that's what Clark actually means) are pretty flavorless and (black) Kalamata olives in this dish would seem like to much.

  • tarae1204 on June 05, 2023

    I had forgotten I made and reviewed this recipe two years ago. I think if I had added the black olives and squeeze of lemon that Melissa recommends, I would've extolled this beef stew's recipes more! It's very brightly flavored and a nice change from the norm. It benefits from a really long strip of orange peel and salting the beef chunks in advance. It produces a loose liquid which spatters easily, so it really is best served with mashed potatoes or bread rather than noodles.

  • Stephenn31 on April 22, 2023

    Not bad but it was lacking a bit of something at the end. I should have added more olives and fennel fronds.

  • tarae1204 on January 07, 2021

    This recipe doesn’t save a person much time in terms of prepping at the counter. Browning the meat takes even longer when just using your instant pot. Still, the end result is delicious. Next time I’m in the mood for a beef stew, I will try the version from Clark’s book Dinner in French.

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