Prep your vegetables and beef. Mince the garlic. Chop the onions, celery, and carrots into medium 1/2-inch pieces. Cut the chuck beef roast across the grain into 1-inch thick cubes. Then peel and cut the potatoes into 1-inch pieces.

Mix together the flour and 1 teaspoon of salt and pepper in a Zip-bloc bag. Then add the cubed beef. Zip the bag close and shake until all sides of the beef are well coated in flour.

Turn on the saute function on the Instant Pot. Add the olive oil. Using your hands, shake any excess flour from the beef and add half of it to the pot. Brown all sides of the cubed beef (about 2 minutes per side). Remove the browned beef and repeat with the remaining half. Remove the browned beef again and set aside until needed. Do not remove the browned bits, this has all the flavor!

Add more olive oil to the pot if needed. Then add the garlic, onion, celery, and carrot until the onions are translucent. Lightly season with a pinch of salt and pepper.

Deglaze the pot by pouring the Guinness and using a wooden spoon to scrape all the brown bits off the bottom.

Add the tomato paste, beef stock, brewed coffee, bay leaves, and dried thyme. Mix all of the ingredients well.

Add the beef back into the pot, followed by the potatoes. Mix again.

Cover the Instant Pot and cook on high for 35 minutes. When the cooking process is finished, allow the pressure to naturally release for 10 minutes before manually releasing the pressure.

In a small bowl, mix together the cornstarch and water. This is a cornstarch slurry and it helps thicken the stew. Add the cornstarch slurry into the pot and stir. You can add one more tablespoon of cornstarch slurry if needed.

Serve with a side of mashed potatoes and/or a slice of soda bread, and a pint of Guinness. Enjoy!