Whisk together the flour, salt and pepper. Place the beef in the flour mixture and toss until the beef is coated. Shake off the excess.
In the bottom of your Instant Pot, heat the oil using the saute button. Add in the beef and cook until browned. Add in the garlic and saute another 2 minutes until fragrant.
Whisk together the broth, Worcestershire, tomato paste, rosemary and thyme. ( add red wine now as well if desired).
Pour a small amount of the broth mixture into the bottom of the Instant Pot and deglaze by scraping the browned bits off of the bottom of the pot. Pour more broth in as needed until the bottom is cleaned and the browned bits have dissolved into the liquid, then add the rest of the broth.
Add in the rest of the ingredients and then stir until combined. Use the high-pressure button and cook for 35 minutes.
Let the pot naturally release for 10 minutes then remove the lid according to the manufacturer's instructions.
Stir and serve.
make sure that your meat is cut half the size of the vegetables in order for it to cook properly.