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In a large skillet, heat the oil until shimmering. Add the beef cubes, in batches, if necessary to avoid crowding. Season generously with fine sea salt and freshly ground black pepper.
Brown the cubes, turning as necessary. When all the cubes are browned, transfer them to the crock of a 6-quart slow cooker.
Add the onion and mushrooms to the drippings in the skillet and cook over high heat, stirring, until the vegetables are tender, lose their liquid, and the drippings start to thicken.
Pour in the beer, paprika, thyme, bay leaf, and 1 teaspoon salt. Simmer this mixture for 4 minutes. Transfer the vegetables and broth to the crock.
Add the potatoes and carrots and stir to combine.
Cook on low for 6 to 8 hours or until the vegetables and meat are tender.
If you'd like to make this recipe in advance, you can store the cooked stew in the refrigerator for up to 4 days or in the freezer for up to two months.
Turn the machine to saute and heat the oil until shimmering. Season the beef cubes with salt and pepper and brown them, in batches if necessary to avoid crowding, in the hot oil. When all the cubes are browned, transfer them to another dish for a few minutes.
Add the onion and mushrooms to the drippings in the pot and cook on saute, stirring, until the vegetables are tender, lose their liquid, and start to brown slightly.
Pour in the stout, and add the paprika, thyme, bay leaf, and 1 teaspoon salt. Return the beef cubes to the pot. Stir. Add the small whole potatoes and then the carrots. Do not stir. Leave these layers as is.
Secure the lid and close the pressure valve. Set the machine for 25 minutes manual and then allow a 10 minute natural release before releasing the pressure and taking off the lid.
If the juices are very thin, you can thicken then by stirring in a slurry of cornstarch and water. This will thicken the hot juices. Stir, taste for salt and pepper, adjust the seasonings to taste and serve.