Instructions

• Heat 2 tablespoons of olive oil in your pressure cooker on medium-high. Toss in the beef in batches. Sear until nice and browned on all sides. Don’t crowd the pot or the beef won’t caramelize. Set browned beef aside.
• Add the last tablespoon of olive oil. Sauté your diced onion until translucent, about 5 minutes. Then toss in pressed garlic and cook just a minute more so it doesn’t burn.
• Sprinkle that flour right over your onions and garlic. Stir it up good and cook 1-2 minutes. This gonna help thicken the stew just right.
• Slowly pour in the Guinness while scraping the bottom to lift all those browned bits—those are flavor gold. Bring it to a simmer so everything mixes well.
• Add the seared beef back in with the beef stock, carrots, potatoes. Season well with salt and pepper. Don’t forget the tomato paste, bay leaf, Worcestershire sauce, and dried thyme. Stir it up quick.
• Seal the lid and lock in place. Set to high pressure and let it pressure build until full, then cook for 35 minutes. Follow with a natural release for 15 minutes.
• After the natural release, do a quick release to drop remaining steam. Open lid carefully—you’re almost there! Give stew a taste, adjust salt if needed, and sprinkle with parsley before serving hot.