Ingredients

• Beef chuck, cut into 3–4 cm cubes800 g
• Flour, for coating the beef2 tbsp
• Butter or oil, for browning1 tbsp
• Onions, roughly chopped2
• Garlic, finely chopped2 cloves
• Irish stout330 ml
• Beef stock250 ml
• Tomato paste2 tbsp
• Bay leaves2
• Fresh rosemary2 sprigs
• Carrots, cut into thick slices3
• Potatoes, cut into large chunks (4–5 potatoes)4½
• Salt and black pepper to taste

Tap a step to tick it off.

1. 1Pat the beef dry, season with salt and pepper, and toss with the 2 tbsp flour.
2. 2Select Sauté on the smart multi-cooker. Melt the butter or heat the oil, then brown the beef on all sides in batches. Remove the beef and set aside briefly.
3. 3Sauté the onions and garlic in the pot until softened. Stir in the tomato paste and cook for 1 minute.
4. 4Pour in the stout and scrape any browned bits from the bottom of the pot. Simmer for 2 minutes.
5. 5Return the beef to the pot with the beef stock, bay leaves and rosemary.
6. 6Close the lid and set the steam valve to the sealing position. Select Pressure Cook on high pressure and set the cooking time to 40–45 minutes. Start the program.
7. 7After cooking, allow the pressure to release naturally for about 10 minutes, or carefully release it using the steam valve. Open the lid only once the pressure has fully released.
8. 8Add the carrots and potatoes and stir gently. Close the lid again, set the valve to the sealing position and cook on high pressure for another 5–8 minutes.
9. 9Release the remaining pressure before opening the lid. Taste the sauce and add more salt or pepper if needed.
10. 10The potatoes and carrots should now be tender and the sauce rich and thickened. Serve immediately in deep plates.