Beef Carbonnade is the heart-warming, deeply satisfying Belgian stew that hits just the right spot in winter. Instead of using wine as the braising liquid, which is so often the case with beef stews, it uses beer - a nice dark ale of some kind - Belgian if you have it.
Servings: 6 people
Calories: 502 kcal
beef shoulder or round
sliced into ½-inch slices
salt and freshly ground black pepper
red wine vinegar
Belgian dark brown ale
plus more for garnish
Pre-heat the pressure cooker using the BROWN setting and heat a skillet over medium-high heat.
Add the bacon and cook until crispy. Remove with a slotted spoon and set aside.
While the bacon is cooking, sear the beef slices in the skillet on the stovetop, seasoning with salt and pepper. Brown the beef in batches and then remove to a side plate.
Add the onions to the skillet and cook until they start to brown. Stir in the brown sugar and caramelize the onions a little longer. Deglaze with the red wine vinegar, scraping up any brown bits that form on the bottom of the skillet with a wooden spoon.
Layer the beef and onions in the pressure cooker. Pour in the beer and beef stock and add the thyme and bay leaf.
Spread the Dijon mustard on the bread slices and lay the bread slices on top of the beef and onion mixture, mustard side down. Lock the lid in place.
Pressure cook on HIGH for 15 minutes.
Let the pressure drop NATURALLY and carefully remove the lid. Stir to break up the bread, which will help to thicken the braising liquid a little. Return the cooked bacon to the stew and season to taste with salt and pepper. Serve with boiled or mashed potatoes, using a few thyme sprigs for garnish.
Amount Per Serving
Calories from Fat 180
% Daily Value*
Saturated Fat 6g30%
Vitamin A 30IU1%
Vitamin C 3.8mg5%
* Percent Daily Values are based on a 2000 calorie diet.