Begin by heating 2 tablespoons of olive oil in your Instant Pot (or a large pot) over medium-high heat. Add in 1 pound of ground beef, 1 chopped onion, and 3 minced garlic cloves, sautéing for about 10 minutes until the beef is browned.

Once the beef is browned, mix in the remaining ingredients except the cornstarch and peas: 4 chopped carrots, 2 cubed potatoes, 1 can of petite diced tomatoes, and 4 cups of beef broth, along with 2 tablespoons of Worcestershire sauce, 2 tablespoons of coconut aminos (or soy sauce), and seasonings. Stir well.

Seal the Instant Pot lid tightly, ensuring the pressure valve is set to 'Sealing.' Set to high pressure and cook for 8 minutes. For stovetop, bring to a boil, reduce heat, and simmer for 30 minutes.

After cooking, carefully release the pressure. In a small bowl, combine 2 tablespoons of cornstarch with 3 tablespoons of water to create slurry. Stir this into the stew and bring to a boil for 2–3 minutes until thickened.

Once thickened, turn off heat and fold in 1 cup of thawed frozen peas. Let sit for a few minutes to warm peas through. Serve with crusty bread or over rice.