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In a large bowl, toss the beef with the flour, salt, rosemary, garlic powder, thyme, pepper, and onion powder. Set aside.
Turn the instant pot to saute and add the olive oil.
Once hot, add the onions and cook for 2-3 minutes, until softened. Add the garlic and cook 30 seconds longer. Add the tomato paste and cook for 1 minute. Add the red wine, broth, and Worcestershire sauce and scrape any browned bits off the bottom of the pot.
Add the beef to the pot. Cover the pot and set the valve to seal. Cook on high pressure for 20 minutes.
Let the pressure release naturally for 10 minutes, then release the remaining pressure. Add the carrots and potatoes to the pot. Cover and set the valve to seal. Cook on high pressure for 10 minutes.
Let the pressure release naturally for 10 minutes, then release any remaining pressure manually.
*** If you would like a thicker stew, whisk together 1 TBSP cornstarch and 1 TBSP water. Add it to the stew and use the SAUTE function to cook for 2-3 minutes, until thickened.
Add the lemon juice and season to taste with more salt and pepper and lemon juice, as needed.
Sprinkle with fresh parsley and enjoy!