Cut meat into bite sized chunks.
In a gallon freezer bag, marinate meat with 1/4 cup flour, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon pepper. Marinate in refrigerator for 1 hour. Make sure to mix the meat a good amount in the bag, so its evenly coated and flour is absorbed.
Heat 2 tablespoons of olive oil in Instant Pot on sauté setting until oil is very hot.
Pour meat in Instant Pot and sear until browned on all sides. When mostly browned (its okay if its not all completely browned on all sides), add 1/2 cup of red wine and deglaze bottom of pot with a wooden spoon. Cook and stir for about 2-3 minutes until you cannot smell the alcohol.
Add 6 cups of beef broth (, tastes the best), 2 tablespoons Worcestershiresauce, 1 tablespoon dried rosemary, 1 tablespoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon pepper, 1/2 teaspoon salt. Stir to combine.
Add in chopped potatoes, carrots, onion, and celery. Stir to combine.
Place lid on Instant Pot and, set valve to closed, set to high pressure for 35 minutes.
Manually release steam.
Open lid, add a cornstarch slurry (3 tablespoons cornstarch and 3 tablespoons cold water). Turn Instant Pot to sauté setting, let boil for about 5 minutes, stirring constantly.
Serve & enjoy (with lots of bread and butter!!!)