Heat a medium sized skillet over medium heat. Add the beef to the skillet, using a spatula to turn the meat and break it apart as it cooks. Transfer the cooked meat to the slow cooker.

Dice the carrots, onion, and potatoes. Mince the garlic.

Add all the recipe ingredients (except peas, if using) to your slow cooker and use a large spoon to mix everything together.

Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours.

If using frozen peas, add them in the last 30-45 minutes so that they cook through but aren't mushy.

Test to make sure the vegetables are cooked through and tender, then season to taste with salt and pepper and serve.

Set your Instant Pot to Sauté mode. Add the beef and cook for about 5 minutes, breaking it apart and turning with a spatula as it cooks.

Dice the carrots, onion, and potatoes. Mince the garlic.

Add all the recipe ingredients (except peas, if using) to your Instant Pot. Cover and turn to High Pressure for 15 minutes.

Allow for a Natural Pressure Release (do nothing and allow the pressure to naturally dissipate) for at least 10 minutes, then turn the steam release valve. Carefully open the Instant Pot.

If using frozen peas, stir them into the stew now. Set the Instant Pot back to Saute mode and cook together, stirring occasionally, for about 10 minutes.

Season to taste with salt and pepper and serve.

Place your dutch oven on the stovetop and turn the heat on the burner to medium. Add the ground beef. Cook for about 5-6 minutes, using a spatula to turn the meat and break the pieces apart as it cooks.

Dice the carrots, onion, and potatoes. Mince the garlic.

Add all the recipe ingredients (except peas, if using) to your dutch oven. Stir together. Bring to boil, then lower the heat, cover, and simmer for about 45 minutes, opening and stirring occasionally.

If using frozen peas, stir them into the stew the last 10-15 minutes.

Season to taste with salt and pepper and serve.