Ingredients

• 900g beef chuck cut into cubes
• 2 tbsp of vegetable oil or olive oil
• 2 large onions, thinly sliced
• 3 cloves of garlic, minced
• 4 large potatoes, steamed if you like, peeled and thinly sliced
• 1 cup chopped carrots
• 1/3 cup chopped fennel, leeks, or celery
• 2 cups (500ml) of beef stock
• 1 tbsp of Worcestershire sauce
• 2 tbsp of fresh thyme or 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 bay leaves
• 1 cup dark beer (OPTIONAL)
• 2 tablespoons of butter, melted
• 1/4 cup flour

Method

1. Shred and slice the beef into tiny cubes. Fry on medium heat in some oil until brown, sprinkle on some of the flour, season with salt and pepper. Remove the meat from the pan.

2. Add in the onions and fry up in the same juices as the meat. Remove.

3. Place the chuck roast and onions, and the rest of the ingredients in an Instant Pot, slow-cook for 2-4 hours until the beef chuck is very soft.

4. Then once the meat is tender, scoop it into a baking dish and then top with the sliced potatoes, brush with butter or drizzle with oil, sprinkle on some parmesan, salt, pepper and then bake once again, covered for 30-40 minutes at 180 degrees Celsius.

5. Remove the foil from the beef and broil for 20-30 minutes until brown and serve.