Season the beef with salt and pepper.
Heat a large heavy pot with the oil and sear the beef chunks until deeply browned.
Lift the beef out, add the onions, carrots, and garlic, and cook until softened.
Stir in the tomato paste, beef stock, Worcestershire sauce, paprika, thyme, black pepper, and then scrape up the browned bits.
Return the beef, move everything to your pressure cooker, seal it, and cook on high pressure for 90 minutes. When it’s finished quick release.
Remove the beef and shred it. Blitz the gravy until smooth.
Stir the shredded beef back through the gravy. Serve on top of some mashed potatoes with a side of something green.
