Reserve ½ cup of Guinness and set aside in fridge. Marinate the beef cubes in remaining Guinness overnight in the fridge. Turn the container half way through to make sure all the beef has been in contact with the beer.

When ready to cook, drain the beef reserving the beer. Pat the beef dry and season with salt and pepper.

Heat the oil in large skillet over medium high heat. Brown the beef cubes in a single layer. When browned on all sides sprinkle the flour over the beef and stir to dissolv. Remove the beef and add the onions to the pan. Cook about 8 to ten minutes. Add the tomato paste and garlic and cook another 2 minutes. Add the beef back in and stir to mix well.

Whisk in the chicken stock, the beer you drained off the beef, brown sugar and thyme. Stir up any brown bits from the bottom of the pan. Stir and heat till flour is dissolved and sauce is evenly mixed.

Prepare your pressure cooker according to manufacturere instructions. You will not need the steaming rack. Place the beef and sauce in the bottom of the pressure cooker, add the carrots and rutabaga, then top with the potatoes.

Set the pressur valve to seal and set the controls to cook on high for 10 minutes. Do NOT overcook or your beef will be tough. For my pressure cooker it will take about 20 minutes to come to pressure and then cook time will count down 10 minutes. Allow natural release for about 10 minutes and then manually release the rest of the steam.

I wanted to thicken the sauce a bit more so I dissolved 2 Tbsps of flour in the remaining ½ cup of Guinness. I stirred this into the stew as soon as I released the pressure. It thickened as it sat for a few moments before I transferred to the serving dish.