Brown the beef in the pressure cooker with olive oil, then set aside.

In the same oil, sauté the garlic, onion, potatoes, and carrots with the tomato sauce for 3 minutes.

Add the cups of broth and wine along with the beef. The liquid should cover the ingredients; if not, add more broth.

Add the spices, salt, and pepper to taste.

Cook over medium heat. Once the pressure is reached, cook for 35 minutes.

To thicken the sauce, separate some of the broth along with a few carrots and potatoes and blend them into a puree.

Add it back to the pot and cook uncovered for 2 minutes on low heat to combine everything.

If you prefer it soupier, skip this step.