A Flemish beef and beer stew (carbonnade) is typically made with beef, beer, onions, and a bit of vinegar and brown sugar for a pleasant sweet-sour flavor. Thanks to the Instant Pot or electric pressure cooker, this version cooks to perfection in just 45 minutes. Make sure to allow an extra 20 to 25 minutes for pressure build and release.
For a classic carbonnade, use a Belgian beer, such as a Flanders red or oud bruin (old brown). Feel free to replace the butter with bacon drippings or vegetable oil.
What To Serve With Flemish Beef Stew
Carbonnade is a hearty stew and may be served simply, with crusty bread and a salad or steamed vegetable on the side. It’s wonderful over noodles or pappardelle pasta, or spoon the flavorful stew over a mound of mashed potatoes or cauliflower.
You might also like this slow cooker beef and beer stew or this one old-fashioned beef stew made with beef shanks.
PrintInstant Pot Carbonnade (Beef and Beer Stew)
This Instant Pot beef carbonnade () cooks to perfection in just 45 minutes! This is a beef stew you can enjoy even on a weeknight!
- Prep Time: 15 minutes
- Pressure Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 to 8 servings 1x
- Category: Beef Stew, Beer, Instant Pot
- Method: Pressure Cook
- Cuisine: Flemish
Ingredients
- 2 pounds stewing beef (cut into bite-size cubes)
- 2 tablespoons vegetable oil (divided)
- 2 tablespoons butter (divided)
- 2 large onions
- 2 cloves garlic (pressed)
- Kosher salt
- Black pepper
- 1 cup beef broth
- 1 1/2 cups beer
- 2 bay leaves
- 1/4 teaspoon dried leaf thyme
- 1 tablespoon red wine vinegar
- 2 teaspoons brown sugar
- 1 cup frozen pearl onions (thawed)
- 1 1/2 tablespoons cornstarch
Instructions
- Dry the beef and cut it into bite-size pieces.
- Cut the onions in half and slice the halves thinly.
- Choose the 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, until the onions are lightly browned. Add the garlic and sauté for 1 minute longer. Remove the onions and garlic to a plate and set aside.
- Add the remaining vegetable oil and butter to the pot and adjust the sauté function to high (more). Add the beef and sprinkle with salt and pepper. Cook the beef cook, stirring, until it is well browned on all sides. Add the beef broth and beer to the pot and scrape up any browned bits. Add the onions back to the pot along with the bay leaves and thyme.
- 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. See your manual for steam release instructions.
- Switch to the sauté mode (normal) and add the thawed pearl onions, vinegar, and brown sugar. Cook, stirring occasionally for about 3 minutes.
- In a small bowl or cup, combine the cornstarch with 2 tablespoons of water to make a slurry. Stir the slurry into the beef mixture and continue to cook until the stew is thickened. Taste and adjust the seasoning with salt and pepper.
- Serve the beef with hot cooked noodles, French fries, or potatoes.
