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–+ servings
Creamy beef stew over wide egg noodles in a green bowl.

Instant Pot Beef and Beer Stew

Diana Rattray
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
Calories 394
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Prep Time 15 minutes
Cook Time 50 minutes
Other Time22 minutes
Total Time 1 hour 27 minutes

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)
    Slow cooker beef stew with chunks of meat and vegetables sitting in rich broth.

Nutrition

Calories: 394kcalCarbohydrates: 11gProtein: 30gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 114mgSodium: 305mgPotassium: 643mgFiber: 1gSugar: 5gVitamin A: 140IUVitamin C: 6mgCalcium: 50mgIron: 3mg

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.

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