Instant Pot Beef and Beer Stew (Carbonnade)

Instant Pot 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.

? 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 overly hoppy or citrusy IPAs, which can create bitterness.
• For an easier-to-find option, Newcastle Brown Ale or Fat Tire Amber Ale work well.

Recipe Variations

• Replace the butter with bacon drippings for a smokier flavor.
• Use boneless beef chuck or bottom round roast, trimmed and cut into cubes.
• Add a diced carrot or parsnip with the onions for extra sweetness.
• For deeper umami, stir in 1 tablespoon of tomato paste during sautéing.
• Add a few sprigs of fresh thyme instead of dried, removing them before serving.
• For more richness, stir in 1 to 2 tablespoons of crème fraîche or sour cream before serving.

Serving Suggestions

• Serve over buttered egg noodles, pappardelle, or mashed potatoes.
• For a lighter pairing, try cauliflower mash or steamed baby potatoes.
• Accompany with crusty sourdough or a rustic loaf to mop up the sauce.
• Add a side salad or green vegetable like haricots verts, Brussels sprouts, or wilted spinach.

Instant Pot Beef and Beer Stew

Diana

This Instant Pot beef carbonnade (beef and beer stew) cooks to perfection in just 45 minutes! This is a beef stew you can enjoy even on a weeknight!

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Servings 6 to 8 servings

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Course Beef Stew, Beer, Instant Pot

Cuisine Flemish

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Ingredients

  

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• 2 pounds stewing beef, cut into bite-size cubes
• 2 tablespoons vegetable oil, divided
• 2 tablespoons butter, divided
• 2 medium onions, halved, thinlyl sliced
• 2 cloves garlic, pressed and minced
• 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

• Sauté: Select 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 an additional 1 minute. Remove the onions and garlic to a plate and set aside. Add the remaining vegetable oil and butter to the pot, then adjust the sauté function to high (or higher). Add the beef and sprinkle with salt and pepper. Cook the beef cook, stirring, until it is well browned on all sides.
• Deglaze: Add the beef broth and beer to the pot, scraping up any browned bits. Add the onions back to the pot along with the bay leaves and 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 3 minutes.
• Finish and Serve: In a small bowl or cup, combine 2 tablespoons of cornstarch with 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. Serve the beef over noodles, potatoes, or rice. Enjoy! 
  

Keyword beef and beer stew, instant pot beef and beer stew, instant pot carbonnade

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