Rehydrate mushrooms in 2 cups of boiling beef stock.
Drain rehydrated mushrooms, reserving liquid.
Rinse rehydrated mushroom thoroughly and drain well.
Chop and set aside.
Toss beef chunks with seasoned flour.
Add oil and beef chunks to instant pot and sauté until browned, about 10 minutes.
Add carrots, celery, onion, garlic, dried mushrooms, fresh mushrooms, potatoes, thyme, bay leaves, beef stock, mushroom water, and red wine.
Seal instant pot and select pressure cooker mode.
Turn knob to select stew.
When the cooking is done, stir in the slurry and cook for an additional 5 minutes until sauce is thickened.