Trim meat (if necessary) to remove excess fat and the silver skin and discard. (silver skin is the thin membrane of connective tissue commonly found on beef and pork tenderloins.)

Next, cut meat into 1-inch cube pieces.

Rinse cubed beef in a mixture of water and vinegar. Add enough water to cover the meat.

Drain and rinse with fresh cool tap water at least twice, then drain again and pat dry with a clean paper towel. Drain any excess water that might be sitting in the bottom of the bowl.

In a medium-large bowl, add beef, custom seasoning blend, garlic powder, onion powder, smoked paprika, pimento seeds, all-purpose seasoning, salt, black pepper, soy sauce, browning, and vegetable oil. Massage to combine meat and seasoning, then cover in an airtight container and place in the bottom of the refrigeration to marinate for at least 20 minutes. Overnight is best.

Plugin your Insta-pot and press the sauté button to heat the cooker.

Add two tablespoons of vegetable oil.

Heat vegetable oil.

Add as many beef pieces as you can fit in a single layer without overcrowding the pot. Sear, occasionally turning until the meat is uniformly golden brown all over, including the sides. Transfer meat to a plate; repeat until you’ve browned all your pieces of beef.

In the recipe video - I seared my beef chunks in a separate pot (cast iron). I felt my instant wasn't hot enough and it was generating steam and steaming the beef. To prevent this and use only one pot - you can coat each piece in a light dusting of flour to form a nice crust when searing in the instant pot. (I just didn't have the patience to do so at the time🤭).

Do not wash Insta-pot liner after searing.

Add and sauté 1/2 the onions, and garlic until onions are translucent and softened approximately two minutes.

Halfway thru stir in the tomato puree.

Add red wine to deglaze the pan. Use a wooden spoon to scrape the pan bits to incorporate.

Add Dragon Stout and chicken broth, stir and allow the wine u0026 stout mixture to reduce by at least half. Add beef and any juices released, cover, lock pressure cooker lid in place, turn steam vent handle to sealing, and select Meat/Stew—Cook for 35 minutes.

Let the pot de-pressurize naturally for 10 minutes, then turn the steam vent handle to Venting to quick-release remaining pressure.

Check meat tenderness. The meat should be tender enough to cut with a spoon at this point.

Press the sauté button and add carrots, potatoes, remaining onions, thyme, scallion, bell peppers, whole scotch bonnet pepper, bay leaves, and cook for 10 minutes or until potatoes and carrots are tender.

Cover the pot loosely with Insta-Pot Cover.

Lastly, stir in oyster sauce, Worcestershire Sauce, and sugar. Taste broth and adjust for salt.

Allow broth to reduce into a thick, rich, and silky gravy.

To serve: Serve with Jamaican rice u0026 peas, plain white rice, or over mashed potatoes.

Cook on medium heat and add more stock if needed

Heat vegetable oil on medium-high heat in a large skillet.

Sear the beef on all sides for 3-4 minutes.

Add all ingredients and gently stir.

Cover with lid and cook on low for 8 hours.