Name: Pressure Cooker Beef Carbonnade
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 1 tablespoon butter; 2 pounds Flat Iron steak (or chuck blade steak, or chuck roast), cut into 3 inch long by 1/2 inch thick strips; 2 teaspoons Diamond Crystal kosher salt or 1 1/2 teaspoons fine sea salt; 2 tablespoons butter (for the onions); 2 pounds of onions, peeled and sliced thin; 1/2 teaspoon baking soda; 1 teaspoon Diamond Crystal kosher salt or 2/3 teaspoon fine sea salt; 1/4 cup water; 1/4 cup flour; 12 ounces Belgian dark brown ale (like Ommegang Abbey Ale or Chimay); 1 cup chicken stock or water; 1/2 pound of carrots, peeled and cut into 3 inch lengths; 2 sprigs fresh thyme (or 1 teaspoon dried thyme); Minced parsley for garnish

Description

Pressure Cooker Beef Carbonnade recipe - use the pressure cooker to caramelize the onions, and take most of the work out of this classic recipe.

Ingredients

Scale

Browning the beef

1 tablespoon butter
2 pounds Flat Iron steak (or chuck blade steak, or chuck roast), cut into 3 inch long by 1/2 inch thick strips
2 teaspoons Diamond Crystal kosher salt or 1 1/2 teaspoons fine sea salt

Caramelized Onions

2 tablespoons butter (for the onions)
2 pounds of onions, peeled and sliced thin
1/2 teaspoon baking soda
1 teaspoon Diamond Crystal kosher salt or 2/3 teaspoon fine sea salt
1/4 cup water

Stew Ingredients

1/4 cup flour
12 ounces Belgian dark brown ale (like Ommegang Abbey Ale or Chimay)
1 cup chicken stock or water
1/2 pound of carrots, peeled and cut into 3 inch lengths
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
Minced parsley for garnish

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Instructions

Brown the beef: Melt a tablespoon of butter in the pressure cooker pot over medium heat (sauté mode in an electric PC). Sprinkle the beef with 2 teaspoons of salt, and then brown in 2 to 3 batches, about 6 minutes per batch, flipping halfway. Move the beef to a bowl after it is browned.
Pressure cook the onions: Melt 2 tablespoons of butter in the pot. Stir in the onions, baking soda, and salt. Stir for a minute or two, scraping the bottom of the pot with a wooden spoon until all the browned bits of beef are loose and the onions are coated with salt and baking soda. Add the water, lock the lid and pressure cook on high pressure for 20 minutes in an electric PC, or 16 minutes in a stovetop PC. Quick release the pressure and remove the lid (carefully - the steam is hot). Set the heat to medium (or an electric PC to sauté mode), and cook, stirring often, until the liquid reduces and the onions are dark brown and caramelized, about 5 minutes.
Pressure Cook the stew: Stir the flour into the onions and cook for 1 minute, stirring often. Stir in the beer and bring to a simmer, scraping the bottom of the pot to loosen any browned bits of onion or flour. Simmer the beer for 2 minutes to cook off some of the alcohol. Stir in the chicken stock, browned beef (plus any juices in the bowl), carrots, and fresh thyme sprigs. Lock the lid and pressure cook on high for 12 minutes in an electric PC, or 10 minutes in a stovetop PC. Quick release the pressure and remove the lid (again, be careful - the steam is hot).
Season and serve: Discard the thyme sprigs, and then taste the stew. It will probably need a little salt (especially if you used homemade chicken stock) and a lot of pepper. Serve, sprinkling with minced parsley as a garnish.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Pressure Cooker
Cuisine: French