Season the beef with salt and pepper. Set the Instant Pot to the Sauté setting on high heat and add the vegetable oil. Once the oil is hot, add the beef cubes and cook for 2-3 minutes each side. Add the garlic and cook for 1 minute. Stir in the red wine and cook for 2-3 minutes. Add the potatoes, carrots, onion, beef stock, Worcestershire sauce, rosemary & thyme, red pepper flakes, and salt & pepper to taste. Place the lid on the Instant Pot, set to Manuel/Pressure Cook, adjust the pressure to high, and set the time for 30 minutes.

Once the 30 minutes are up, naturally release the pressure for 10 minutes then quick release. Remove the lid and discard the rosemary and thyme. Whisk together the cornstarch and water and add to the stew. Set the Instant Pot back to Sauté and cook for several minutes or until the stew is thickened.