Start with a 2:1 ratio flour to fat and mix right in the skillet until smooth and well blended. Pre-heat oven to 400 degrees and place skillet in the oven. Check the roux after about 20 minutes. Stir as necessary and bake until desired color. I prefer a darker chocolate color.

In a cast iron or other oven proof skillet mix oil and flour well.

Mix the cajun seasoning spices together in a mixing bowl.

Season the beef tips with a ¼ of the cajun seasoning blend. Set aside.

Heat Instant Pot to “high” saute settings. Once saute display reads “Hot” add a tablespoon of oil then brown the beef on all sides.

Remove the beef to a paper towel lined plate.

Add the onion and saute 3-4 minutes. Add the garlic and cook another minute. Season the vegetables as you saute with half of the remaining cajun seasoning.

Add a ½ cup of the epic seasoning to the onions and stir mixing well.

Add the stock, wine, and Worcestershire sauce mixing well to deglaze the pan. Add the bay leaf and last of the spices, then add the beef tips back to the pot.

Close the lid and then pressure cook for 20 minutes.  Let pressure release naturally for 10 minutes then manual release the pressure.

Cancel cook then return to “saute” settings. Add the roux, mix well and cook another 10 minutes. Serve over rice, cooked in your preferred way.