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–+ servings
5 from 3 votes
Beef Carbonnade with egg noodles on a white plate with knife, fork and green napkin.
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Beef Carbonnade
Prep Time
30 mins
Cook Time
15 mins
Pressure Release
10 mins
Total Time
45 mins
 
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.
Course: Entrées
Cuisine: Belgian
Keyword: Beef
Servings: 6 people
Calories: 502 kcal
Ingredients
  • 6 slices bacon chopped
  • 3 pounds beef shoulder or round sliced into ½-inch slices
  • salt and freshly ground black pepper
  • 2 white onions sliced
  • 2 tablespoons brown sugar
  • 3 tablespoons red wine vinegar
  • 12 ounces Belgian dark brown ale
  • 1 cup beef stock
  • 4 sprigs fresh thyme plus more for garnish
  • 1 bay leaf
  • 2 tablespoons Dijon mustard
  • 3 slices white bread crusts removed
Instructions
  1. Pre-heat the pressure cooker using the BROWN setting and heat a skillet over medium-high heat.
  2. Add the bacon and cook until crispy. Remove with a slotted spoon and set aside.
    Onions ready to caramelize on a cutting board next to a pressure cooker.
  3. 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.
    Beef round sliced into ½-inch slices for beef carbonnade.
  4. 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.
    Browned beef on a plate and caramelized onions in a pan -ingredients for beef carbonnade.
  5. Layer the beef and onions in the pressure cooker. Pour in the beer and beef stock and add the thyme and bay leaf.
  6. 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.
    Layering mustard coated bread onto beef carbonnade in a pressure cooker.
  7. Pressure cook on HIGH for 15 minutes.
  8. 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.
Nutrition Facts
Beef Carbonnade
Amount Per Serving
Calories 502 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g30%
Cholesterol 155mg52%
Sodium 473mg20%
Potassium 965mg28%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 6g7%
Protein 55g110%
Vitamin A 30IU1%
Vitamin C 3.8mg5%
Calcium 96mg10%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.