Beef Stout Stew

0.5 lb beef stew meat
1.0 lb oxtail
0.25 c pearl barley

1 med yellow onion
2 carrots
2 med waxy potatoes (yukon gold)
3 cloves garlic

1.0 c oatmeal stout
2 c stock of choice

2 Tb flour
salt
pepper
3 bay leaves

Oil and salt stew meat, then sear in bottom of pressure cooker. Set aside stew meat and oxtail separately. Sauté diced onion in rendered beef fat, adding garlic toward end. Add flour to create roux. When roux is complete, add stout and scrub fond off bottom of pot. Re-introduce seared oxtails, add barley and stock. Bring to a simmer and lock pressure cooker. Simmer at pressure for 25 minutes. After releasing pressure, remove lid and add carrots and potatoes to pot. They should be cut in spoon-friendly sizes. Salt and pepper to taste, then simmer for 15 minutes. Finally, re-introduce seared stew meat and simmer for a further 10 minutes. Once done, remove bay leaves, remove bones from oxtails and shred associated meat. Serve with crusty warm bread and plenty of chopped parsley on top.