2 pounds beef tips cut into about 1 inch pieces (you can also use beef stew)
1medium onion - diced
1tablespoongarlic - minced, about 3 cloves
2tablespoonstomato paste (I use the concentrated version in a tube)
3cupsbeef stock (bone broth can be used)
1cupred wine (stock or water can be substituted)
1/2teaspoonfresh cracked black pepper
3poundsred potatoes - scrubbed scrubbed clean
1/4cup half & half
Heat olive oil and butter in a dutch oven. Add beef tips and brown, working in 2 batches. Remove from pan and set aside.
Add onions to the pan with beef dripping and cook about 2 to 3 minutes. Add garlic and cook for 1 minute being careful not to burn. Add flour and stir to incorporate. Cook for 1 minute then add tomato paste stirring all ingredients together. Pour in stock, red wine, Worcestershire, salt and pepper. Stir. Cover pot, leaving a vent and simmer beef for approximately 1 and 1/2 hour until sauce has thickened. If sauce becomes too think, a water, about 1/4 cup at a time.
Instant Pot Mashed Potatoes
Cut potatoes into large chunks. Add the potatoes to the pot, and pour the chicken broth over the top.
Place the lid on the Instant Pot and set to high pressure for 8 minutes. Quick release the pressure and drain the potatoes, reserving cooking liquid. Place the potatoes back in Instant Pot bowl and mash with a potato masher. Add butter, half and half, and salt and pepper, garlic powder and stir to combine.
Heat oven to 375 degrees. Put cooked beef tips along with sauce in a deep dish pie pan. Spoon over mashed potatoes and smooth to cover beef. Bake for 45 minutes until top is golden.