In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of ground beef and cook for about 5 minutes until browned. Add 1 diced onion and 2 minced garlic cloves, cooking for another 5 minutes until softened.

Stir in the remaining ingredients: 4 chopped carrots, 3 peeled and cubed potatoes, 1 cup of petite diced tomatoes, 4 cups of beef broth, and 2 teaspoons each of dried oregano and dried parsley. Season with salt, black pepper, and 2 tablespoons of coconut aminos. Mix everything well.

Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover with a lid and allow to simmer for about 30 minutes, stirring occasionally, until tender. If too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the stew.

Once tender, stir in 1 cup of thawed frozen peas and cook uncovered for an additional 5 minutes. Adjust seasoning if needed.

For Instant Pot: Close lid and set to High Pressure for 8 minutes. Use quick release once done. For slow cooker, transfer sautéed ingredients and cook on low for 6-8 hours or high for 4-6 hours.