• 2 lbs (900 g) Beef shoulder (0r braising steak), cut into chunks
• 1 tbsp oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 cloves garlic, Crushed (optional)
• 1 tbsp tomato paste
• 1 Can stout beer (like Guinness)
• 2 cups beef stock ( or 2 stock cubes dissolved)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• 1 lb baby potatoes, halved

Sear the Beef (Optional for More Flavour):

• Set the Instant Pot to Sauté mode and heat the oil.
• Brown the beef for a few minutes, then remove.

Sauté Veggies:

• Add onion, carrots, and garlic. Sauté for 2 minutes. Stir in tomato paste.

Deglaze & Cook:

• Pour in the stout beer, scrape the bottom, then add beef stock, salt, pepper, thyme, and beef.
• Stir in potatoes.

Pressure Cook:

• Seal the lid and set to Pressure Cook (High) for 35 minutes.
• Let it natural release for 10 minutes, then quick release.

Serve & Enjoy!

• Stir, adjust seasoning, and enjoy with bread!

Want it thicker? After pressure cooking, switch to Sauté, add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water), and stir for 2-3 minutes until thickened.