Description
Instant Pot Flemish Beef Stew: Flemish beef stew with St. Bernadus was one of the best things I ate on my trip to Belgium. Beef braised in Belgian beer with carrots and gingerbread cookies (!), Flemish stew is full of fantastic flavor and easy to make in my Instant Pot.
Ingredients
Scale
- 2 tablespoons butter
- 3 pounds chuck roast, cut into 1 ½-inch to 2-inch cubes
- 1½ teaspoons fine sea salt
- ½ teaspoon fresh ground black pepper
- 1 large onion, diced
- 1 clove garlic, crushed
- ½ teaspoon fine sea salt
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 11-ounce (33cl) bottle of Belgian beer (preferably a quadrupel, dubbel, or brown ale)
- 1 cup beef broth (preferably homemade beef broth)
- 1 teaspoon fine sea salt (use ½ teaspoon with store-bought broth)
- 3 large carrots, peeled and cut into 1-inch pieces (or 1 pound baby carrots)
- 1 tablespoon Dijon Mustard
- 3 ounces Biscoff cookies (about 12 cookies)
- ½ teaspoon fresh ground black pepper
Cornstarch slurry (optional)
- ¼ cup water
- 2 tablespoons cornstarch
Instructions
- Sear the beef in three batches: Heat the butter oil in an Instant Pot using Sauté mode - High. (Use medium-high heat with a stovetop PC.) While the butter melts, sprinkle the beef cubes with 1 teaspoon salt and ½ teaspoon black pepper. Once the butter has melted and stopped foaming, add ⅓ of the beef and sear until well browned on one side, about 3 minutes. (Don't crowd the pot, or the beef will steam, not brown). Remove the browned beef to a bowl. Add the second batch of beef to the pot and sear until browned on one side, about 3 more minutes, then transfer to the bowl. Repeat with the remaining beef: brown on one side, then transfer to the bowl with the rest of the beef.
- Sauté the aromatics: Add the onion and garlic, sprinkle with the ½ teaspoon salt, and add the thyme sprigs. Sauté until the onions soften, about 8 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef. Pour the beer into the pot, bring to a simmer, and simmer for 1 minute. Stir in the beef and any juices from the bowl, then add the beef broth and 1 teaspoon of salt. Scrape the bottom of the pot one last time to ensure nothing is sticking. Stir in the carrots and mustard, then spread the cookies on the top in a single layer.
- Pressure cook the stew for 30 minutes with a natural release: Lock the lid on the pressure cooker and cook at high pressure for 30 minutes in an Instant Pot or other electric pressure cooker or for 25 minutes in a stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook-custom mode in an Instant Pot.) When the cooking time finishes, let the pressure come down naturally, about 30 minutes. (If you are in a hurry, you can quick-release any remaining pressure after 15 minutes.)
- Thicken and serve: Unlock the pressure cooker lid. Stir the cookies into the stew, breaking up any large pieces of cookie (they will be soaked through and come apart easily). If using the cornstarch slurry, whisk the water and cornstarch together, and then stir the cornstarch slurry into the stew. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 1.5 hours
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: Belgian
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Nutrition
- Serving Size: 2 cups
- Calories: 514
- Sugar: 4.6 g
- Sodium: 768.2 mg
- Fat: 33.1 g
- Carbohydrates: 15 g
- Fiber: 1.8 g
- Protein: 31.5 g
- Cholesterol: 128.6 mg