Finely slice the onion. Saute the onion in the pressure cooker with some tablespoons of olive oil for about 5 minutes, adding a dash of water to prevent the onion from browning too fast.

Meanwhile, rub the beef with the olive oil and mix the flour with a pinch of salt, some freshly ground black pepper and a pinch of Cayenne pepper. Flour the beef cubes and toss them to remove the excess of flour. Put the meat into the pressure cooker and add a drop of olive oil if needed. Brown all the sides of the beef cubes for 2 to 3 minutes on each side.

Pour into the pressure cooker 250 ml of Guinness and let it simmer and evaporate for about 5 minutes. Now add the sliced celery and carrots and the diced potatoes, 1 pinch of salt, the bay leave, the thyme and the rosemary. Pour into 500 ml of vegetable stock, stir and put the lid on the cooker and bring to pressure. Cook for 30 minutes from this moment, then remove from the heat and let it cool down.

When it is done, remove the lid and check the meat. If necessary, bring to the boil to reduce the meat juice, but for me it's perfect! Serve with some fresh thyme and a few slices of bread to clean the pot!