Dry your eye of round cubes with a paper towel. Set aside.

Preheat your Instant Pot to saute on low, add canola oil. Let oil heat up 2 minutes or until shimmering.

Sear the meat in batches, do not crowd the pot bottom. You want to brown the meat, the intent is not to cook it. Do not continually flip it, let it sit until it naturally releases from the pan. Once all sides are browned, remove from pot & transfer to a paper towel & continue with remaining beef.

Turn off heat. Add 1 tbsp butter & let melt. Add cremini mushrooms, celery & onions then scrape up the browned bits off the bottom of the pan. However if they have turned black/burned, discard. If you're not sure; taste it.

Add the tomato paste, worcestershire sauce & Better than Boullion, cook for a minute more.

Add all of the spices into the Instant Pot. Smash the confit garlic & add.

Add the beef with its juices back to the pot along with 4 cups water.

If desired (recommended) tie your bay leaves into a cheesecloth bag for easy retrieval, or add bay leaves normally

Stir well, add lid, turn pressure to sealing & set for 75 minutes.

Let natural release for 60 minutes, then release pressure.

Take 2 cups of broth out once the lid is removed & set aside for your roux. Remove bay leaves.

Set Instant Pot to saute on low. Add carrots, potatoes & frozen peas, if extra liquid is needed for your preference, add now.

Let cook on a low boil until potatoes & carrots are -almost- softened to your taste.

While potatoes & carrots are boiling - in a medium saucepan, melt butter on low/medium heat.

Stir in flour & cook until no flour smell remains. SLOWLY whisk in beef broth, continually whisking. It may help to turn off the heat or removing the pan from the heat before stirring in your broth. It may seem clumpy at first but it will come together. Continue adding broth until it is a medium-thick gravy consistency, then put back on heat & let simmer for 2-3 minutes whisking constantly, ensuring to scrape the bottom & sides.

Once your potatoes & carrots are almost softened (about 10 minutes left) add your roux mixture, stirring thoroughly. Contunue to cook until they are fully cooked, taste for seasonings, adjust if needed & serve hot.