Add the beef to a 6 to 8-quart pressure cooker. Season it generously with salt and pepper and using tongs, toss it with the flour until evenly coated. Add the fresh herb sprigs, broth, beer, Marinara sauce, garlic, yellow onion, maple syrup, carrots and potatoes. Stir together, cover, and set the steam valve to the sealed position. Cook on high pressure for 22 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Remove and discard the rosemary and thyme sprigs. Add the Worcester sauce and season with salt and pepper to taste.