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The BEST Instant Pot Belgian Beef Stew (Carbonnade à la Flamnade)

Eating this Belgian beef stew is like sitting in a pub, tucked away in a corner, surrounded by red leather booths, candles burned so low the wax threatens to pool onto the table, and the smell of wood, whiskey and rain all running together to create a familiar fragrance.

A local band plays on a small stage.


Someone in the back tries to sing along.

A few start swaying to the beat of the song, trying not to spill their warm beer.

Sounds of muffled laughter, clinking glasses, and raised voices ordering more food compete with the band.

Food can take you on the most fabulous adventure without ever leaving your kitchen!

I love serving this with mashed potatoes and roasted carrots for the perfect cozy fall or winter dinner.

The BEST Instant Pot Beef Stew

Print Grocery List Print Recipe
Serves: 4-6 Total Time: 1 hour

Ingredients

  • 3 pounds stew meat, cut into 1 inch pieces (stew meat is also called chuck roast)
  • 4 tablespoons unsalted butter
  • 6 slices bacon, cut into bite size pieces (pro tip: use kitchen scissors to cut the bacon — so much easier than a knife!)
  • 3 onions sliced about 1/4″ thick
  • 3 cloves garlic, minced
  • 1/3 cup all purposed flour
  • 4 cups beef broth
  • 24 ounces Belgian beer (I love using blond Leffe because it has both bitter and sweet notes, but use a beer you like to drink!)
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon whole grain or dijon mustard
  • 1 tablespoon dark brown sugar
  • 1 tablespoon apple cider vinegar
  • Freshly shopped Italian flat-leaf parsley, to garnish
  • Serve with: mashed potatoes, roasted carrots and a bottle of your favorite red wine.

Instructions

1

You can make this in a Dutch Oven or Instant Pot, but I’ve found the Instant Pot creates even MORE flavor!

2

For the Instant Pot:

3

Set your IP on the “Sauté” setting. If you can adjust the setting I’ve found that “4” works really well. Your IP may also have a “low” setting, so you can use that, too.

4

Melt the butter and add the bacon, Sauté for a few minutes the bacon has cooked.

5

When the bacon is cooked, remove with a slotted spoon and set aside. Add onions to the bacon drippings and cook until they are golden and caramelized, about 10 – 15 minutes.

6

Use a slotted spoon and remove onions from IP and set aside with the cooked bacon.

7

Add the meat, and cook for 5-6 minutes, until it’s golden brown on all sides. Depending on the size of your IP, you may need to do this in separate batches.

8

Add the onions and bacon back into the IP with the garlic and meat and sprinkle with flour. Sauté for 1-2 minutes to cook the flour. By cooking the flour a bit you’re cooking out any flour taste which you definitely don’t want in the stew. You want the flour to thicken the stew, not flavor it.

9

Turn off the IP.

10

Add the broth, beer, thyme, bay leaves, and mustard.

11

Give the mixture a stir, and then turn on your IP and cook on the Manual Setting, High (or choose Stew setting) for 40 minutes. I like using Natural Release, and while it releases naturally I use the time to set the table, get out the plates and pour a glass of red wine.

12

When the pressure has released naturally, carefully remove the lid and stir in the brown sugar, apple cider and season with salt and pepper.

13

Taste and adjust the seasonings — does it need more sweetness? Add another spoonful of brown sugar. Need more bite? Add another splash of apple cider. Need to mellow things out a bit? Swirl in a tablespoon of butter.

14

Serve over mashed potatoes with roasted carrots and sprinkle fresh parsley over everything!

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