Sauté the Base: In a large pot or instant pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of ground beef, breaking it apart with a spatula as it cooks. After about 5 minutes, when it’s nicely browned, stir in 1 chopped medium onion and 3 minced garlic cloves until the onions soften, approximately 5 more minutes.

Combine Ingredients: Once the beef is browned and the onions are translucent, add 2 cups of peeled and chopped carrots, 2 cups of peeled and cubed potatoes, and one 28 oz can of diced tomatoes. Mix in 1 tablespoon of coconut aminos (or soy sauce), 1 teaspoon of dried oregano, and 1 teaspoon of Worcestershire sauce, ensuring everything is well combined.

Cook the Stew: Depending on your preferred method, let the Hamburger Beef Stew cook. If using an instant pot, seal the lid and set it to 'High Pressure' for 8 minutes before performing a quick release. For stovetop cooking, bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 30 minutes. If using a crockpot, transfer the mixture and cook on low for 6-8 hours or high for 4-6 hours.

Thicken the Stew: Once the cooking time has elapsed, in a small bowl, mix 1½ tablespoons of cornstarch with ¼ cup of water until smooth. Stir this mixture into the stew while bringing it to a boil for a few minutes, achieving a deliciously thick consistency.

Add the Finishing Touches: Fold in ¾ cup of thawed frozen peas, stirring until they are heated through. Let the stew simmer for an additional 2-3 minutes to ensure everything is combined before serving.