You may need a little more time depending on your thermal cooker - because beef tends to have different water content levels, watch this recipe closely towards the end to avoid the meat disintegrating or drying out.
Note: if your pie filling is too watery, remove your meat now and cook the liquid down for a further 5-10 min/steaming temp/speed 1/MC off or until reduced.
Note: If cooking into a pie, let the dish sit for 10-20 mins after baking in the oven before serving for the mixture to thicken and settle.
You can make this gluten free by using a mixture of GF vegemite and liquid beef stock to replace the Guinness.
Use your blunt blade for this recipe.
At step 1 add on 1-3 seconds if onion requires further chopping.
At step 3 use speed 1 and ST temp if using an Intelli and speed 1 and 120°C or 250°F if using a Supercook.
If using step 4 use ST temp with an Intelli and 120°C or 250°F if using a Supercook.