Place the flour, salt, and pepper in a large bowl and stir to combine. Add the beef and toss with the flour mixture until the beef is evenly coated. Set aside.

Press sauté and select the middle temperature. Place 1 tablespoon of the oil in the inner pot, wait about 2 minutes for the oil to heat, then add the onion, rosemary, thyme, oregano, cayenne pepper, and balsamic vinegar. Cook with the lid off, stirring occasionally, until the onion softens slightly. Remove the onion to a bowl; set it aside.

Place the remaining oil in the inner post, wait about one minute for it to warm, and then add half of the beef. Cook with the lid off, turning the beef occasionally, until it is browned on most sides, about 5 minutes. Transfer the browned beef to a plate and set aside. Repeat with the remaining beef.

Place the beef broth in the inner pot and use a silicone spatula or wooden spoon to scrape the bottom of the inner pot until most of the brown bits are released, about 1 minute. Add the reserved onion, browned beef, potatoes and Worcestershire sauce and stir to combine.

Close and lock the lid. Set the valve to sealing. Press cancel then select high pressure and set the time to 20 minutes.

When the cooking cycle ends, press cancel. Release pressure naturally, about 30 minutes.

Remove the lid and taste the stew for seasoning, adding salt and pepper as needed. Serve hot, garnished with parsley.

Meat and Potatoes Beef Stew will keep in an airtight container in the refrigerator for up to 4 days.