Instant Pot Beef Beer Belgian Stew Carbonnade A La Flamande Food

BEEF AND BEER STEW - CARBONNADE A LA FLAMANDE

Steps:

• Heat a large dutch oven over medium low to medium heat (you will need to find the browning sweet spot).
• Add 2-3 Tbsp of oil to the dutch oven.
• Working in batches brown the beef well. Be careful not to overcrowd the pan. If you get a big puddle of liquid in your pan, it's overcrowded. You are boiling your beef. That's bad. It took 5 batches in a 6 quart dutch oven for 4 lbs of beef.
• Dice the bacon into 1/4 inch pieces and add to the dutch oven along with the leftover oil and goodness. Cook to render the fat and add the thinly sliced onions. Add a bit of salt and cook, covered, for 20 minutes. Stir occasionally. Uncover and cook another 10 minutes. You are going for meltingly tender onions. Think French onion soup. It may take a little longer but it's worth it.
• Add the crushed garlic and flour and cook another 2 minutes, stirring well.
• Mix the mustard with a little beer to dissolve.
• Add about 1/2 cup of the beer and scrape up any browned goodness on the bottom of the dutch oven.
• Pour in the rest of the beer, along with the mustard, cider vinegar, brown sugar, bay and fresh thyme. Add a bit of fresh ground black pepper as well.
• Return the beef to the pot along with any accumulated juices.
• Add just enough chicken stock to cover the beef. You may not need any at all.
• Add a good tsp of salt at this point, cover and place in a 325F oven for about 2 to 2 1/2 hours.
• Start checking at about 90 minutes. You are done when the beef is tender.
• At this point adjust the salt to taste.
• This is traditionally served with boiled new potatoes and carrots. I like it with a green salad to start and crusty bread.

INSTANT POT BEEF & BEER BELGIAN STEW (CARBONNADE A LA FLAMANDE)

Steps:

• Liberally season the beef cubes with salt and pepper. You can also roll it in flour if you wish. I wanted a thinner stew with lots of sauce and also a gluten-free version so I didn't bother with adding the flour.
• Choose the saute setting in your instant pot. Melt the butter with the oil. Brown the cubed beef in batches to sear. Place the beef cubes in a large platter as you cook.
• Saute the onions in the remaining fat in the pot until translucent. Add the garlic and cook for another minute or 2. Pour a little of the ale to deglaze the pot.
• Return the meat to the instant pot and mix well with the onions and garlic. Pour in the entire content of the beer bottle. Add the bouquet garni, vinegar and brown sugar. Stir everything.
• Cook on high pressure for 35 minutes or until the beef is fork-tender. Allow a natural release.
• Taste and adjust the seasoning with a little salt and pepper, if desired. Remove the bouquet garni. Add a little flour or cornstarch diluted with a little water to thicken the sauce. Alternatively, simply continue cooking the stew on saute setting until it thickens to your liking. Garnish with some fresh chopped parsley before serving, if desired.
• Serve with fries, bread or rice! Pour all that yummy sauce on top!

CARBONNADE À LA FLAMANDE (FLEMISH BEEF STEW)

Steps:

• In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.
• Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.
• Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.