Combine flour, powdered garlic, salt and pepper in a gallon plastic bag and shake vigorously. Add cubed beef and toss to coat.

Heat olive oil in a instant pot on saute mode, then add onions and beef. Cook until browned.

Deglaze pot with red wine. After all the brown bits are scraped off the bottom, stir in all the other ingredients except the cornstarch and water. Close the pot and cook on stew setting.

After pot is depressurized, create a slurry with cornstarch and water. Add slowly to pot and thicken to desired consistency. Salt and pepper to taste.