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HEAT oil on the stove over medium-high heat in a large pot or in the bottom of an Instant Pot on Sauté. Add stew meat, sprinkle with 1 teaspoon salt and the pepper, and cook for 5 minutes, or until browned on the outside.
ADD all the ingredients, including the second teaspoon of salt, to either the large pot, a slow cooker, or an Instant Pot and seal.
STOVE - Bring the mixture to a boil, reduce the heat to a simmer, and cook covered for 40 minutes, or until veggies are tender.
SLOW COOKER - Cook on low for 8 hours or high for 4 hours.
INSTANT POT - Cook on Stew for 35 minutes.
OPTIONAL - For a thicker stew, after cooking time, blend 1 cup cooked potatoes with 1 cup broth and then add back into the stew.
ADD frozen peas and remove bay leaves. Stir well to combine and let sit for 5 minutes before serving.
STORE in the fridge for up to 1 week or freeze for up to 3 months in a sealed container.