To cook stove-top: In a large mixing bowl, marinate beef cubes with 2 tablespoons Worcestershire sauce, a teaspoon each of salt and black pepper powder for 1 to 2 hours (or overnight) in the refrigerator. Keep the meat and seasonings covered while marinating.
Coat beef with flour. Set aside.
In a large or 6-quart Dutch oven or stockpot, over medium high heat, add the oil. When oil is hot enough after 1 to 2 minutes, pan sear the beef cubes to seal in the flavors. Sprinkle the remaining 2 tablespoons of Worcestershire sauce over the beef while searing.
Add the onions and garlic to the stockpot where beef is pan-searing.
Pour the tomato paste, broth and beer to the mixture. Add bay leaves and season with salt and black pepper powder.
Cover and let the mixture boil. After the broth boils, lower heat to a simmer. Continue cooking for about 2 hours or till beef is fork tender.
Add the potatoes at the last 30 minutes of cooking, keeping the stockpot covered. Serve warm with rice or a loaf of bread.
To cook in a slow cooker : Follow steps 1 to 4. Add potatoes. Cook on low setting for 6 to 7 hours till beef is tender; or on high setting for 3 to 4 hours.
To cook in an Instant Pot multi pressure cooker:
Follow steps 1 to 2.
Click Saute on keypad. Add oil. After oil is hot, pan sear the beef for 2 to 3 minutes. Sprinkle remaining Worcestershire sauce over beef.Add onions and garlic. Stir in with the beef.Click Cancel to turn off Saute.Add all ingredients including potatoes into the inside pot with the beef. Cover and lock lid. Set release valve to Sealing. Press Manual setting. Choose Meat/Stews option. Press High Pressure. Program keypad to cook for 45 minutes.*Note: After the Saute, it takes about 17 minutes for the Instant Pot to preheat before the High Pressure cooking time begins. For other multi-cooker brands, check the product manual.
Cook's Comments: When we're not celebrating St. Patrick's Day, I sometimes use 1/4 cup red wine in place of the beer. Feel free to use what is convenient.
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