• In a large Ziploc bag, combine the flour, oregano, onion powder, garlic powder, parsley, salt and pepper. Add in the beef chunks, and shake well to evenly coat meat.
• Set Instant Pot to saute. When hot, add in oil and meat to pot. Working in small batches, brown the meat on all sides. Make sure not to overcrowd the pan! Transfer browned meat to a dish and set aside.
• Add in the onions and garlic to the Instant Pot, and saute for a about 2 minutes. Then stir in balsamic vinegar, tomato paste, and ½ cup of the beef broth, and using a wooden spoon, deglaze the pan, making sure to scrape up all the browned bits.
• Return the beef to the Instant Pot, and then add vegetables, and all remaining ingredients. Stir to combine, and in some water, if necessary to cover everything.
• Place lid on Instant Pot and turn saute setting off. Set to high pressure on manual mode for 25 minutes. Let release naturally for 15 minutes.
• *Optional Step: If you prefer your stew to be thicker, just whisk together 2 tablespoons of water with 2 tablespoons cornstarch. Switch the Instant Pot to saute, and let the stew to come to a simmer and the liquid should thicken up.

TO COOK IN SLOW COOKER:

• Complete steps one and 2 as is, but brown meat in a skillet instead of the Instant Pot.
• Add browned beef and remaining ingredients to slow cooker. Cover and cook on high for 8 hours or low for 10 hours.