Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- While bacon is cooking, sprinkle beef all over with flour. Toss to coat.
- Working in 2-3 batches, sear beef on all sides and remove from pot.
- 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.
- 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.
- Add potatoes to the top and season with sea salt.
- Cover and cook:
- Instant Pot: Switch to manual and cook on high pressure 60-90 minutes (90 preferred). Let naturally release before serving.
- Dutch Oven: Cover and place in oven. Let cook for 2-2.5 hours, until meat is tender.
- Stir in potatoes, season to taste and serve over more mashed potatoes or with a side of Irish soda bread.