I enjoy food from around the world, especially stews. Belgian Flemish Stew or Carbonnade Flamande is certainly one of my favourites. You can meat a beef and beer stew cooked to perfection.
Add the beef, flour, salt, and pepper to a mixing bowl. Mix until the beef is coated.
Add half the butter and the oil to a pan over high heat. Place the beef in and fry until browned. You want a bit of a sear on it. Place it into the pressure cooker or set aside on a plate.
Place the bacon ( save a bit for garnish) in the same pan and fry until the fat is rendered and the bacon is on the crisp side.
Add the other half of the butter to the pan and place the onion and garlic in. Reduce the heat and cook for about 20 minutes until the onions caramelize.
Pour in the beer, turn the heat back up, and deglaze the pan. Simmer until the liquid reduces to about 1/4.
Add the beef and bacon to a pressure cooker. If you are using a pan, add the beef to the bacon.
Pour in the beef stock. Add in the thyme, sugar, vinegar, bay leaves, and half the parsley.
Place a lid on the pressure cooker and cook for 25 minutes. If you are using a pan, place the lid on and simmer over medium low for about an hour.
Plate, garnish with the remaining parsley and bacon. Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.