Heat the oil in a pressure cooker. Cook the bay leaves in the oil for a minute, then add the garlic. Cook until fragrant; about two minutes then set aside. Add the beef to the hot oil and brown on all sides. Remove from the pressure cooker and set aside.
Add the onions to the oil and cook until soft and translucent. Add the carrots and cook for 5 minutes more. Add the tomatoes and cook for a further 5 minutes, stirring constantly.
Add the bay leaves, garlic and beef back to the pressure cooker. Add the brandy and water. Cover and bring to pressure then cook for 30 minutes.
Once no longer under pressure, uncover and remove the beef. Using a hand-held blender, puree the remaining vegetable mixture until smooth to make the gravy. Continue to simmer to thicken.
Let the beef rest for 10 minutes before slicing. Slice the beef and serve topped with the vegetable gravy. Add a couple of roasted red peppers to garnish, if desired.