For The Electric Pressure Cooker

Set EPC to sauté function. Brown beef tips with 2 tablespoons of oil in batches to prevent over crowding. Remove when just browned and drain. Add remainder of canola oil to inner pot and allow to heat up. Add onions, celery, carrots and bell peppers. Add salt and pepper and cook just until vegetables are tender, about 5-8 minutes. Add garlic and tomato paste, mix well. Continue to cook for one minute. Add flour and wine or vinegar and stir well. Cook one minute more.

Add Beef stock to mixture slowly. Stir and bring just to a boil. While stirring be sure to scrape the bottom of the pan to deglaze. Once boiling, stop or cancel sauté function and add in browned beef and parsley.

Attach EPC lid and move the vent to the sealed position. Pressure cook or set to manual for 40 minutes. Once cooking time is up, stop or cancel and allow to release pressure naturally for 10-15 minutes. Carefully open vent to release any remaining pressure. Open lid and serve over rice or mashed potatoes. * If beef tips are thinner than you like, you can sauté for a few minutes to thicken.

For the Top of Stove

In a 6qt dutch oven over medium to high heat, brown beef tips with 2 tablespoons of oil in batches to prevent over crowding. Remove when just browned and drain. Add remainder of canola oil and allow to heat up. Add onions, celery, carrots and bell peppers. Add salt and pepper and cook just until vegetables are tender, about 5-8 minutes. Add garlic and tomato paste, mix well. Continue to cook for one minute. Add flour and wine or vinegar and stir well. Cook one minute more.

Add Beef stock to mixture slowly. Stir and bring just to a boil. While stirring be sure to scrape the bottom of the pan to deglaze. Once boiling, lower heat to simmer and add in browned beef and parsley.

Cover and simmer on low heat for 2 to 2.5 hours, stirring often. Toward end of cooking time, remove lid to allow mixture to thicken. Serve over mashed potatoes or rice and Enjoy!