Ingredients:

  • 2 lbs (900g) chuck steak, cut into 1-inch (2.5cm) cubes
  • 2 tablespoons (30ml) olive oil
  • 1 large onion, chopped (approximately 1 cup)
  • 2 carrots, peeled and chopped (approximately 1 cup)
  • 2 celery stalks, chopped (approximately 1 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons (30ml) all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 4 cups (950ml) beef broth
  • 1 cup (240ml) dark ale (like Guinness or similar stout) – Optional, can substitute with more beef broth
  • 1 lb (450g) Yukon Gold potatoes, peeled and cubed
  • 1 cup (120g) frozen peas
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Toss the cubed beef with salt and pepper in a large bowl.
  2. Heat olive oil in the pressure cooker using the 'sauté' function (if applicable, otherwise use a large pot on the stovetop). Sear the beef in batches until browned on all sides. Remove beef and set aside.
  3. Add onion, carrots, and celery to the pressure cooker. Sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  4. Stir in flour, thyme, and rosemary. Cook for 1 minute, stirring constantly.
  5. Pour in the diced tomatoes and beef broth, scraping up any browned bits from the bottom of the pot. Add the dark ale (if using).
  6. Return the beef to the pressure cooker. Add the bay leaf. Secure the lid and cook on high pressure for 30 minutes.
  7. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
  8. Stir in the potatoes. Secure the lid again and cook on high pressure for 5 minutes.
  9. Quick release any remaining pressure. Stir in the frozen peas and let them heat through. Season with salt and pepper to taste.
  10. Remove bay leaf. Garnish with fresh parsley and serve hot.