Ingredients

The following ingredients have 4 Servings
  • 1 kilo stewing beef pref. chuck steak or roast, (cubed)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 large onion, (chopped)
  • 4 cloves garlic, (peeled and crushed)
  • 12 oz bottle of dark Belgian beer or ale
  • 1 bunch bouquet garni ((see note))
  • 2 tbsp vinegar pref. wine vinegar
  • 2 tbsp brown sugar
  • salt and pepper (to taste)

Instruction

  • 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!