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This Instant Pot beef and beer stew—also known as a Flemish carbonnade—delivers deep, hearty flavor in a fraction of the stovetop time. Tender beef simmers in a rich broth made with beer, onions, and thyme, creating a cozy, comforting meal perfect for cool evenings.
The pressure cooker helps the beef turn melt-in-your-mouth tender in just 35 minutes of cooking time. A little brown sugar and vinegar balance the richness, while pearl onions add sweetness and beautiful texture.
What Beer Works Best?
For a classic Flemish-style carbonnade, a Belgian beer is ideal. Look for:
- Flanders red ale or oud bruin (old brown ale) for deep maltiness and tangy depth.
- Dubbel or dark abbey ales also offer rich caramel and fruity notes.
- Avoid sours, stouts, or overly hoppy or citrusy IPAs, which can create bitterness.
- For easier-to-find options, Newcastle Brown Ale, Sam Adams Lager, or Fat Tire Amber Ale work well. Also good, Blue Moon Belgian White and Dos Equis Amber.
What You’ll Like About This Dish
Deep, rich flavor. Beer, onions, and browned beef create a stew with incredible depth.
Weeknight-friendly. Traditional carbonnade takes hours—this Instant Pot version is ready fast.
Perfect texture. The beef becomes fork-tender without drying out.
Hearty and versatile. Serve over mashed potatoes, noodles, or rice.
Ingredient Notes
- Stewing beef – Cut into uniform bite-size pieces for even cooking.
- Vegetable oil & butter – Used together to brown the onions and beef deeply.
- Onions – Traditional in Flemish carbonnade; they form a sweet, rich base.
- Garlic – Adds warmth and savoriness.
- Beer – Use a medium-bodied beer such as amber ale, brown ale, or Belgian-style ale.
- Beef broth – Enhances the savory depth.
- Pearl onions – Added at the end for sweetness and texture.
- Brown sugar & vinegar – Classic carbonnade pairing to balance richness.
- Cornstarch slurry – Thickens the stew before serving.
Steps to Make Instant Pot Beef and Beer Stew
- Sauté the sliced onions and butter until lightly browned, then add the garlic.
- Remove the onions and add more oil and butter to the pot.
- Brown the beef on all sides and season with salt and pepper.
- Deglaze with beef broth and beer, scraping the bottom well.
- Return the onions to the pot along with bay leaves and thyme.
- Pressure cook until the beef is tender.
- Let the pressure release naturally for a short time, then vent.
- Add the pearl onions, vinegar, and brown sugar and simmer briefly.
- Stir in the cornstarch slurry to thicken the stew.
- Taste and adjust seasoning before serving.
Tips
- Brown the beef in batches if needed to avoid steaming.
- Choose a beer you enjoy drinking—its flavor will shine in the stew.
- Scrape the bottom thoroughly when deglazing to avoid the burn warning.
- For a thicker stew, add a little more slurry or simmer a few extra minutes.
- Frozen pearl onions work perfectly and save prep time.
Recipe Variations
- Mushroom carbonnade. Add sliced mushrooms with the pearl onions for extra richness.
- Carrot addition. Stir in sliced carrots before pressure cooking.
- Sweeter version. Increase brown sugar slightly for a sweeter Flemish-style broth.
- Darker beer flavor. Use stout or porter for a deeper, more robust stew.
Serving Suggestions
- Serve over mashed potatoes, buttered noodles, or rice.
- Pair with crusty bread to soak up the broth.
- Add a simple green salad on the side for freshness.
- Garnish with parsley or thyme for color.
<div class=”recipe-note”> <h2>How to Store</h2> <p><strong>Refrigerate:</strong> Store leftovers in an airtight container for up to 4 days. The flavors deepen beautifully as it sits.</p> <p><strong>Freeze:</strong> Freeze for up to 3 months. Thaw overnight before reheating.</p> <p><strong>Reheat:</strong> Warm slowly on the stovetop or in the microwave. Add a splash of broth or water if the stew thickens too much.</p> </div>
How to Store
Refrigerate: Store leftovers in an airtight container for up to 4 days. The flavors deepen beautifully as it sits.
Freeze: Freeze for up to 3 months. Thaw overnight before reheating.
Reheat: Warm slowly on the stovetop or in the microwave. Add a splash of broth or water if the stew thickens too much.
Instant Pot Beef and Beer Stew
Ingredients
- 2 tbsp vegetable oil, divided
- 2 tbsp butter, divided
- 2 medium onions, halved, thinly sliced
- 2 cloves garlic, minced
- 2 pounds beef chuck, or stewing beef, cut into bite-size cubes
- Kosher salt, to taste
- Black pepper, to taste
- 1 cup low sodium beef broth
- 1 ½ cups beer
- 2 bay leaves
- ¼ tsp dried thyme
- 1 tbsp red wine vinegar
- 2 tsp brown sugar
- 1 cup pearl onions, frozen, thawed, and drained
- 1 ½ tbsp cornstarch
- 2 tbsp cold water
- Noodles, potatoes, or rice (optional)
Recommended Equipment
Instructions
- Sauté: Select the low sauté function on the Instant Pot and add 1 tablespoon of vegetable oil to the pot. When the pot is hot, add the sliced onions and 1 tablespoon of butter. Cook, stirring, for 4 to 6 minutes or until the onions are lightly browned. Add the garlic and sauté for an additional 1 minute. Remove the onions and garlic to a plate and set aside.1 tbsp vegetable oil | 1 tbsp butter | 2 medium onions | 2 cloves garlic
- Brown the Beef: Add the remaining vegetable oil and butter to the pot, then adjust the sauté function to high. Add the beef and sprinkle with salt and pepper. Cook the beef, stirring, for 5 to 7 minutes or until it is well browned on all sides.1 tbsp vegetable oil | 1 tbsp butter | 2 pounds beef chuck | Kosher salt | Black pepper
- Deglaze: Add the beef broth and beer to the pot, scraping up any browned bits. Add the sliced onions back to the pot along with the bay leaves and thyme.1 cup low sodium beef broth | 1 1/2 cups beer | 2 bay leaves | 1/4 tsp dried thyme
- Pressure Cook: Secure the lid and set the steam release vent to the sealing position. Choose pressure cook (high) and set the time to 35 minutes. When the time is up, let the steam release naturally for 10 minutes, and then carefully release the remaining pressure.
- Add the Remaining Ingredients: Switch to the sauté mode and add the thawed pearl onions, vinegar, and brown sugar. Cook, stirring occasionally, for 2 minutes.1 tbsp red wine vinegar | 1 cup pearl onions | 2 tsp brown sugar
- Finish and Serve: In a small bowl or cup, combine 1 1/2 tablespoons of cornstarch with 2 tablespoons of cold water to form a slurry. Stir the slurry into the beef mixture and continue cooking until the stew has thickened. Taste and adjust the seasoning with salt and pepper, as needed. Remove and discard the bay leaves and serve the beef over noodles, potatoes, or rice. Enjoy!1 1/2 tbsp cornstarch | 2 tbsp cold water | Noodles, potatoes, or rice (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
