In a sauce pan on medium high heat, add Oil, allow to get hot. Add Beef, lightly season with Salt, Pepper, and Garlic Plus. Sauté Beef for 3 minutes, (until Beef is browned), repeat until all sides are browned.
Remove Beef, leaving Oil, add to Instant Pot. Add Onions, (add more Oil if required), sauté for 4 min. Make a well in centre of pan, add Garlic sauté for 30 seconds.
Turn Heat up to medium high, add Red Wine, scrape fond off bottom of pan. Reduce Wine by half about 10 minutes, stirring constantly.
Add Carrots, Celery, Salt, Tomatoes, Thyme, Bay Leaf, Beef.
Cook in Instant Pot for 40 minutes, allow, Instant Pot to naturally release pressure.
Roux:
- In a small skillet on medium heat, add Butter, allow to melt, sauté for 2 minutes, (until frothing slows). Add Flour and sauté for 3 minutes.
Add Rue to Instant Pot, mix well.
- Add Corn Starch, stir until Sauce thickens.
Serve with Mashed Potatoes.