• Dredge beef in flour by mixing flour, black pepper, garlic powder, onion powder, and salt in a large bowl. Coat each piece of beef in the flour mixture and shake off the excess. Set aside.

Instant Pot Instructions:

• Set your Instant Pot to Sauté mode. Once hot, add 1 tablespoon of olive oil and brown the beef in batches, adding more oil as needed. Remove browned beef and set aside.
• Add the remaining tablespoon of olive oil, onions, and garlic to the pot. Sauté for about 2-3 minutes.
• Deglaze the pot with Guinness Stout, scraping up any browned bits from the bottom. Add mushrooms, celery, carrots, beef broth, and bouquet garni (see below).
• Seal the Instant Pot and set to Meat/Stew mode for 30 minutes. Quick release the pressure, then remove the lid.
• Mix 1/4 cup of the cooking liquid with cornstarch and stir back into the pot. Remove and discard the bouquet garni. Adjust seasoning if needed.

Oven Braised Instructions:

• Preheat oven to 325°F. In a Dutch oven, heat 1 tablespoon of olive oil over medium heat. Brown the beef in batches, adding more oil as needed. Remove browned beef and set aside.
• Add the remaining tablespoon of olive oil, onions, and garlic to the pot. Sauté for about 2-3 minutes.
• Deglaze with Guinness Stout, scraping up any browned bits. Add mushrooms, carrots, celery, beef broth, and bouquet garni. Season with salt and pepper.
• Cover and braise in the oven for about 2 1/2 hours. Mix cornstarch with 1/4 cup of water and stir into the pot. Cook for another 30 minutes if needed. Remove and discard the bouquet garni. Adjust seasoning if needed.

Slow Cooker Instructions:

• Brown the beef in a Dutch oven over medium heat with 1 tablespoon of olive oil. Add more oil as needed. Transfer beef to the slow cooker.
• Add onions and garlic to the pot and sauté for 2-3 minutes. Deglaze with Guinness Stout and transfer to the slow cooker.
• Add mushrooms, carrots, celery, beef broth, and bouquet garni. Season with salt and pepper.
• Cover and cook on low for 6 hours or high for 4 hours. Mix cornstarch with 1/4 cup of cooking liquid and stir back into the slow cooker. Remove and discard the bouquet garni. Adjust seasoning if needed.

Preparing the Individual or One Large Pie:

• Preheat oven to 375°F. For individual pies, cut puff pastry to fit slightly wider than the crocks. Divide the beef mixture among crocks, top with pastry, and cut slits for air. Brush with egg wash and bake for 15 minutes until golden.
• For a large pie, transfer beef mixture to a pie pan. Combine puff pastry sheets and lay over the pie. Cut slits for steam, brush with egg wash, and bake for 15-20 minutes until golden.

How to make a Bouquet Garni:

• Lay a 12-inch piece of kitchen twine on a table. Place parsley, thyme, bay leaf, and rosemary on the twine, wrap, and tie them up.