Season beef with salt, pepper, and flour.

Prepare vegetables: cut tomato into 2cm cubes, slice onion thinly, and crush garlic.

Heat olive oil and garlic in a pressure cooker on low heat until fragrant. Add beef and sear until browned on all sides. Remove beef.

Add onion to the pressure cooker and sauté until softened. Return beef to the pot and mix briefly.

Add tomato and red wine sauce ingredients. Close the lid and cook on high heat until pressure builds, then reduce to low heat and cook for 15 minutes. Let pressure release naturally.

For mashed potatoes: cut potatoes into bite-sized pieces, soak in water, and drain. Microwave for 10 minutes at 600W, then mash.

Mix mashed potatoes with milk and butter until smooth. Season with salt and pepper.