In a 4- or 6-quart pressure cooker combine beef, carrots, mushrooms, onion, garlic, bay leaf, salt, thyme, black pepper, 2/3 cup beef broth or water, wine, and tomato paste.
Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 12 minutes.
Allow pressure to come down naturally. Carefully remove lid.
Remove the bay leaf and discard. In a small bowl stir together flour and 1/4 cup water until well combined. Add to mixture in cooker. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in parsley. Serve over noodles. Makes 6 main-dish servings (about 6 cups).