Guinness Stew

Directions

1. 1
   Season the cubed beef generously with salt and pepper.
2. 2
   Select Sauté and when hot add 1 tablespoon vegetable oil to the pressure cooking pot. Brown the meat in batches for about 5 minutes per batch until all the meat is browned—do not crowd the pot.
3. 3
   Add more oil as needed.
4. 4
   Transfer the browned meat to a plate. 
5. 5
   Add the onion to the cooking pot. Sauté for about 3 minutes, stirring frequently, until softened.
6. 6
   Add the garlic and saute one minute more. Stir in 1 cup Guinness to deglaze the pot, scraping up any brown bits from the bottom of the pot.
7. 7
   Add 2 cups beef broth, then stir in the tomato paste, dark brown sugar, salt, dried thyme, parsley, and the seasoned beef with any accumulated juices. Lock the lid in place. Select High Pressure and 10 minutes cook time.
8. 8
   When the cook time ends, let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid. 
9. 9
   Add the diced potatoes and carrots. Replace the lid, select High Pressure and 2 minutes cook time.
10. 10
    When the second cook time ends, turn off the pressure cooker.
11. 11
    Let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid. 
12. 12
    In a small bowl, whisk the flour and remaining 1 cup beef broth until the mixture is smooth.
13. 13
    Add the slurry to the pot, stirring until well combined.
14. 14
    Select Sauté and bring the broth to a boil, stirring constantly until it thickens and continue simmering until thickened, about 3-5 minutes. Season with additional salt and pepper to taste. 
15. 15
    If a stronger Guinness flavor is desired, add a little more Guinness to the stew just prior to serving.