In the same oil, sauté the onion (sliced), carrots (sliced), chopped garlic, and red bell pepper (diced) for 5 minutes. Add salt, spices, and white wine, and stir. Return the beef to the pot, add the celery stalk and bay leaf, and pour in enough water to almost cover the meat. Stir gently and close the lid. Once the cooker reaches pressure (when the valve starts to move), reduce the heat to low and cook for 60 minutes.

After the cooking time, remove the pot from the heat and let the pressure release naturally (about 30 minutes). Open the lid and slice the beef. You can blend the cooking liquid with an immersion blender or regular blender to make a flavorful sauce. Place the beef slices back into the sauce and let them rest for 5 to 10 minutes to absorb the flavors.