This is the Instant Pot version, for six portions.

  • 1 large onion
  • 2 carrots
  • 1 celery stick

Chop the onion roughly. Slice the carrots and celery thickly. Switch the Instant Pot to Saute. Add a tablespoon of oil and fry the vegetables in the pot. You could add a few quartered mushrooms if you wish. When the onion is looking transluscent, add

  • 3 packs (750g) cubed casserole/stewing beef

Continue to fry until the beef colours. Stir it around and add a bit more oil if the meat is very lean. Add

  • 1-2 tablespoons of plain flour

Stir around until it is absorbed. Add

  • 1 can or bottle Guiness (330ml)

Stir about and bit. Add a

  • Bay leaf
  • 1 tsp fresh thyme or a pinch of dried thyme
  • salt, pepper

Turn the Instant Pot to Meat and set for 40 minutes. Put the lid on, turn the pressure valve to Seal and wait. Allow to depressurise naturally at the end of the cooking time (another 15 minutes). Take the lid off and the meat should be nice and tender. If the liquid is too runny or you like a thicker gravy, add a teaspoon or two of cornflour dissolved in a dash of water, stir it in and switch the Instant Pot to Saute again to heat through and thicken the gravy.