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  • 2 lb chuck roast stew meat (or chuck roast, cubed)
  • kosher salt and cracked pepper, as needed
  • 4 tbsp all-purpose flour 
  • 4 slices bacon, chopped
  • neutral oil, as needed
  • 1 cup beef or chicken broth, divided 
  • 1 medium onion, diced 
  • 2 stalks celery, diced 
  • 2 carrots, diced 
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste 
  • 1 can or bottle Guinness or other stout (12 oz
  • 1 tsp worcestershire sauce
  • 1/2 tsp torn + 2 whole stalks fresh thyme
  • 2  bay leaves 
  • 1 lb small potatoes (white or red), scrubbed and quartered 
  • 1/2 tsp sea salt, more as needed 
  • chopped fresh parsley to top 


  1. If using dutch oven, preheat oven to 325. Remove meat from packaging at least 15-20 minutes prior to cooking. Pat dry and season generously with kosher salt and cracked black pepper. Let sit while preparing remaining ingredients. 
  2. Add chopped bacon to cold Instant Pot or Dutch oven. Heat to medium and cook, stirring occasionally until crispy. Remove to a paper-towel lined plate. 
  3. While bacon is cooking, sprinkle beef all over with flour. Toss to coat. 
  4. Working in 2-3 batches, sear beef on all sides and remove from pot. 
  5. Add 1/2 cup of broth to hot pan to delaze, scraping any browned bits with a spatula. Add more oil as needed. Add in onion, carrots and celery. Season with salt and cook until starting to soften. 
  6. Stir in garlic, followed by tomato paste. Add in stout and let simmer 5 minutes. Stir in remaining 1/2 cup broth, worcestershire sauce, thyme and bay leaves. 
  7. Add potatoes to the top and season with sea salt. 
  8. Cover and cook: 
    1. Instant Pot: Switch to manual and cook on high pressure 60-90 minutes (90 preferred). Let naturally release before serving. 
    2. Dutch Oven: Cover and place in oven. Let cook for 2-2.5 hours, until meat is tender. 
  9. Stir in potatoes, season to taste and serve over more mashed potatoes or with a side of Irish soda bread.