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Pressure Cooker Beef Carbonnade

• 2 lbs. beef roast, cut into chunks

• ¼ C. flour

• 2 oz. butter, divided in half

• 6 slices bacon, diced

• 2 onions, diced

• 2 carrots, sliced

• 5 cloves garlic, smashed

• 1 16 oz Belgian style Ale

• 2 cans beef consommé

• 3 T. molasses

• 3 T. apple cider vinegar

• 5 sprigs thyme

• 3 sprigs flat leaf parsley

• 2 fresh bay leaves

• Baguette, to serve

• Fennel pollen, to serve

1. In a large bowl, season beef with salt and pepper, and then toss with flour to coat. In a pressure cooker on the sear setting, add 1 oz butter, then add beef and sear until brown and crispy on all sides. Do this in small batches. Set aside.

2. Add bacon, and render the fat. Add the remaining butter and saute the garlic, onions, and carrots. Cook until they have started to pick up color. *Keep an eye on the garlic and make sure it doesn’t burn*.

3. Add the beer, beef consommé, molasses. Apple cider vinegar, thyme, parsley, and bay leaves. Season with salt and pepper and close the lid to the pressure cooker. Set to 40 minutes on high pressure.

4. To serve – rip the baguette apart into hand torn pieces (roughly golf ball size. Do this by hand, not with a knife. Uniform pieces are not preferred.) Place the bread on a baking sheet and toast in the oven until crispy.

5. Use the crusty bread to act as a thickener in the stew. Use as much or as little as preferred. This stew is also delicious over egg noodles.