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!
A few years ago my family and I went to Brussels, Belgium to visit some friends and do some sightseeing. I have been to Belgium before so I was excited to go back and learn more about this beautiful country.
I know Belgium is well known for its chocolates, waffles, fries, and beer but beyond that, I didn’t know much about its culinary heritage.
With influences from other neighboring countries – the Netherlands to the north, Germany to the East, and France to the South – its varied cuisine reflects that of its neighbors.
I have read that Belgian food is served in the quantity of German cuisine but with the quality of the French! Having tested quite a few dishes there, I completely agree.
The quality of food and the taste is truly superb! I can’t wait to go back there again.
Hankering for something Belgian and yummy, I decided to make this famous Belgian stew – Carbonnade a la Flamande (Flemish-style stew).
Since I didn’t have enough time to wait for hours to tenderize the meat, I decided to make an instant pot version of this delicious meat dish!
I have attempted the French Beef Bourguignonne before and totally love it but I thought this time I ought to make the Belgian version, after all the fall cooler temperature calls for a hot bowl of delicious stew!
The main difference with the French stew and the Belgian Stew is that the former uses red wine for flavoring while the latter uses beer instead, particularly dark ale which until today are still manufactured in medieval Trappist monasteries using the same traditional technique of brewing beer from hundreds of years ago!
No wonder Belgium is so well-known for its beer.
Having already previously made this Flemish stew in the slow cooker and on the stovetop, I know that this beef braised in beer results in such a delicious, mouth-watering dish.
Indeed, the dish didn’t disappoint and I must say – I now rank this Belgian Beef Stew number one, too – a tie with the French Beef Bourguignonne version that I make! It is that good!
In fact, my husband actually prefers this version because it has that hint of sweetness which makes the beef oh-so-yummy!
Make sure that you use a good quality dark ale preferably the Belgian variety (I like the one I used above) to ensure the most flavorful and truly delicious stew.
If you wish to eat like a Belgian, have the stew with some fries or bread and mustard sauce on the side. I like it with rice, too. I am Asian after all!!! Enjoy!
Instant Pot Beef Burgundy (Beef Bourguignon)
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!
- 2.2 lbs stewing Beef (pref. chuck steak or roast), cubed (1.5 inch in size)
- Salt and Pepper, to taste
- 1 tbsp Olive Oil
- 4 streaky Bacon strips, chopped
- 2 medium Onions, chopped
- 3 cloves Garlic, peeled and crushed
- 8 oz Burgundy or red wine
- 1 fresh 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
- 12 oz fresh mushrooms (like mini-Bella), chopped
Liberally season the beef cubes with salt and pepper. Select the saute setting on the instant pot and heat a little oil. Add the chopped bacon and cook just until they begin to render their fat. Remove the bacon bits and set aside. Add the cubed beef and sear in batches to avoid overcrowding the meat. Place the beef cubes on a large platter as you finish browning the beef. Searing is worth the work to add more depth of flavor.
Quickly, sauté the onions and garlic in the remaining fat in the pan for 2-3 minutes. Scrape all that yummy brown bits in there.
Return the meat to the instant pot and mix well with the onions and garlic. Pour in the wine. Add the cooked bacon bits. 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 the venting position to release any remaining steam.
Uncover and add the fresh bouquet garni and mushrooms. Choose the saute setting and cook for another 3-4 minutes or until the mushrooms are cooked and tender. If you wish to thicken the sauce, stir in the cornstarch diluted with water and cook for 1-2 minutes or just until the consistency is to your liking. Taste and adjust the seasoning with extra salt and pepper, if needed. Remove the bouquet garni before serving. Serve with mashed potatoes and some greens on the side. In our house, we eat this with rice!
Bouquet Garni may also be purchased dry and stored in a small pouch. It may be found in the spice and herb section of your grocery. Add the dry bouquet garni with the beef after it's been browned if using instead it instead of the fresh bunch.