Dice the chuck roast into large bite-sized pieces. Season with salt and pepper.
Turn the Instant Pot on Sauté, add the butter or bacon grease.
Add the seasoned beef and brown well. You want a rich brown color on the beef.
Remove the browned beef and set aside.
Add the mushrooms to the pot, sauté until browned. You can leave these in the pot.
Add the onions to the mushrooms and sauté until they are soft and translucent. About 5 minutes.
Add the tomato paste and sauté for a few minutes.
Add all of the remaining vegetables and herbs.
Add the wine and the broth. (If you are using Guinness instead of wine, you will add it here)
Seal the lid on the Instant Pot and make sure the steam valve is closed
Turn on the Meat/Stew setting and let it cook for 70 minutes.
Let the low-pressure cook for 10 minutes.
Release the pressure for about 10 minutes before you remove the lid.
Dutch Oven
Place your dutch oven on medium-high heat and then add the bacon grease of butter.
Follow the instructions for browning and cooking the vegetable exactly as you would for the Instant pot.
STOVE TOP: Bring the stew to a boil and then reduce the heat to a simmer. Cover and cook on low or simmer for three to four hours.
OVEN: Preheat the oven to 450°F. Cover the stew and place in the oven for 10 minutes. Reduce the heat to 325°F and let the stew cook for three to four hours. You can set the cook timer to four hours. The oven will turn off and then you can take the stew out of the oven when you are ready to serve it. You may need to reheat it on the stovetop if it has been more than a few hours.