Add first 6 ingredients in a large bowl and coat well. Heat 1 tablespoon of olive oil on the saute mode of the pressure cooker/skillet. Brown meat on each side and remove to a plate when done.
Add additional olive oil and sauté the onions until translucent. Add garlic and saute for 1-2 minutes. Add red wine or beef stock to the warm pot and deglaze the pan. Turn the heat off.
Add the meat and remaining beef stock to your pressure cooker/crockpot. Instant Pot: set on Meat/Stew for 30 minutes with vent sealed and when finished allow for natural pressure release. Crockpot: Heat on Low for 6-8 hours or High for 3-4 hours.
Remove the lid and simmer on saute mode/skillet to preferred thickness, adding corn starch or flour as needed
Serve over noodles, mashed potatoes or rice. Or, use as the main protein dish. Recipe courtesy of Old World Garden Farms