1. PREPARE THE BEEF Season beef with salt & pepper. Brown the meat with a little oil on the Sauté function.
2. AROMATICS Sauté onion, garlic & tomato paste. Deglaze with red wine. Add stock, soy sauce, Italian seasoning & bay leaves.
3. PRESSURE COOK Return beef to cooking liquid & pressure cook for 60-80 minutes.
4. COOK VEGETABLES After cooking the meat, add the potatoes and carrots. Pressure cook for 10 more minutes.
5. GRAVY Remove the vegetables & meat. Make a starch slurry and stir into cooking liquid. Simmer until thickened.
6. SERVE Shred the meat with 2 forks. Serve with gravy and vegetables.