Beef chunks cooked in red wine (burgundy) and flavored with fresh herbs for a deliciously addictive beef stew that comes out melt-in-your-mouth-tender in no time because it’s all done in the instant pot!
It’s been a bit chilly of late and we had a lot of rain. When this happens my family and I, collectively, crave comfort food!
For us, there is nothing more delicious than a good hearty stew served with either potatoes or rice. And when it comes to beef stew, my number one favorite has got to be Beef Burgundy otherwise known as Beef Bourguignon!
How can you not love it? Big chunks of beef (I prefer huge cubes of beef rather then teeny-tiny pieces!), cooked in red wine and then flavored with fresh herbs and mushrooms!
What’s not to love? Do you know what guarantees even more depth of flavor in this famous stew? Searing the beef beforehand. It’s truly worth the extra effort as it brings out the flavor of the meat so your stew would never be bland.
What’s even better it’s made in the instant pot so you cook it in no time without having to wait 8 hours if you use the slow cooker.
We love to have this with rice. I know, I know it may sound weird because this is French and probably not paired with rice in France.
But I am Asian and I need my rice all the time! Seriously, I think it’s so good with rice because this is such a robust stew and eating it with rice which absorbs all it’s yummy flavors makes it an absolutely perfect meal!
Try it next time instead of bread, noodles or potatoes – you will see what I mean!
Instant Pot Beef and Beer Belgian Stew (Carbonnade a la Flamande)
Beef chunks flavored with dark ale and fresh herbs all cooked in the pressure cooker resulting in a melt-in-your-mouth-tender beef stew that is so robust in taste! Making it in the instant pot is such a breeze!
- 2.2 lbs stewing Beef (pref. chuck steak or roast), cubed
- Salt and Pepper, to taste
- 1 tbsp Olive Oil
- 2 medium Onions, chopped
- 3 cloves Garlic, peeled and crushed
- 1 (12) oz bottle dark Belgian beer
- 2 tbsp Vinegar (pref. red wine vinegar)
- 2 tbsp brown Sugar
- 1 fresh 1 Bouquet Garni, fresh bay leaves, thyme and rosemary tied together with a string or placed in a pouch
- 1 tbsp cornstarch, diluted with 1 tablespoon water
Liberally season the beef cubes with salt and pepper. Select the saute setting and heat the oil in the instant pot. Brown the cubed beef in batches to avoid overcrowding the meat. Place the beef cubes in a large platter as you cook. Searing the beef is worth the work to add more depth of flavor.
Saute the onions in the remaining fat in the pan until translucent. Add the garlic and cook for another minute or 2.
Return the meat to the instant pot and mix well with the onions and garlic. Pour in the beer, vinegar and brown sugar. Stir everything. Cover and select the manual setting, set to high pressure and time it for 35 minutes. Alternatively, you can also use the meat stew setting. Make sure the vent is in the sealing position. Cook until the time is done. Do a natural release for 15 minutes. Turn the knob into venting position to release any remaining steam.
Uncover and add the fresh bouquet garni. Choose saute and cook for another 2-3 minutes. If you wish to thicken the sauce, stir in the cornstarch diluted with water and cook for 1-2 minutes or just until it's thick to your liking. Taste and adjust the seasoning with extra salt and pepper, to taste if desired. Remove the bouquet garni before serving. Serve with french fries (as traditionally done in Belgium) or rice and green veggies on the side.
Bouquet Garni can also be purchased dry and stored in a small pouch. Add the dry bouquet garni with the beef if using instead it instead of the fresh herbs.
Serve this with noodles, bread or as traditionally done, with french fries. My family loves this with rice.