Preheat Oven to 425 degrees.
Pressure Cooker: Thoroughly wash the potatoes. Cut the potatoes into 1-inch pieces and set aside until Step 2. Dice the yellow onion and carrot sticks into 1/2-inch pieces. Remove the beef cubes from the package and pat dry. Place in the instapot bowl along with 1 tablespoon of oil and HALF of the Prefare Steak Spice. Mix well.
Now add in the cut potatoes, onion and diced carrots. Pour in the Guinness stew gravy. Rinse each container out with 2 tablespoons of hot water and add that as well. Stir in the remaining steak spice.
Place the lid on the instapot and secure. With the steam valve closed, set to pressure cook on "high pressure" for 11 minutes. When the cooking time is up, do a quick release of the steam. Carefully take off the lid then stir in the peas. Turn off all heating elements.While stew is cooking place the rolls in the oven for 4-5 min or until desired cripiness. Turn off all heating elements.
Serving suggestion: divide the beef stew between shallow bowls or plates and a roll on the side. Sláinte!
Stovetop: Wash then cut the potatoes into 1/2-inch pieces. Cut the onion into 1/2-inch chunks. Remove the beef cubes from the package and pat dry. Add 1 tablespoon of oil to the medium pot then place on medium-high heat. Preheat for 2-3 minutes. Add the cut beef and HALF of the Prefare Steak Spice. Sauté for 5-6 minutes to brown the meat. Now add the cut potatoes, yellow onion, and diced carrots to the pot. Pour in the Guinness stew gravy plus rinse each container out with 1/4 cup of hot water. Mix well then bring the stew to a boil. Reduce heat to medium and place the lid on the pot. Simmer for 40 to 50 minutes, stirring every few minutes, until the potatoes carrots, and beef are tender. Check to make sure the stew is gently boiling and adjust heat accordingly. Once fully cooked, remove the lid and stir in the peas. Cooking times may vary..While stew is cooking place the rolls in the oven for 4-5 min or until desired cripiness Turn off all heating elements.