Trim beef of excess fat, and cut into generous one-inch cubes. Pat beef dry as well as possible then dust with salt, pepper, garlic powder, and flour.
Preheat the Instant Pot to the saute setting or preheat a medium pan on the stovetop. Brown the beef in batches and remove to a plate.
Add the onions, carrots, and celery to the Instant Pot or pan to saute for 5-7 or until softened. Salt and pepper to taste. Note the carrots will not soften. Add the mushrooms and garlic and cook an additional 3 minutes.
Add the wine to the Instant Pot or pan and deglaze. Cook until the wine is reduced by about half. Add the tomatoes, tomato paste, and pinch of sugar.
Combine all ingredients into the Instant Pot, and add the unsalted beef broth. Add oregano, ground thyme, salt, and pepper.
Place the lid onto the Instant Pot and lock into place. Choose the Meat/Stew setting and set for 35 minutes. Once done do a 10-minute natural pressure release according to your manufacturers directions.
Open the lid, and set the Instant Pot to the saute setting. Add the beans to the stew. Combine the cornstarch and water together in a small bowl then add to the Instant Pot until you have reached your desired thickness. Cook for an additional five minutes.
Can be stored for up to one week in airtight container. Serve with a crusty bread, over rice, or over noodles.