Preheat your oven to 210 degrees.

Heat the avocado oil in your dutch oven over medium-high heat.

Once it's hot, salt and pepper the meat and sear it in small batches, making sure to sear every side.

Chop the onion, mince the garlic, and peel and cut the carrots into approximately 2-inch chunks.

When the meat is finished searing, remove it from the pan and add the coconut oil, onion, garlic, and the rest of the spices to the pan.

Stir the mixture and cook until fragrant, about 30 seconds.

Pour in the broth, tomato sauce, and apple cider vinegar and stir until well combined. Then add in the meat and carrots.

Put on the lid and place it in the oven for 5-6 hours, until the meat is tender.

Stir in the coconut cream and peas.

Put the lid back on and place it back in the oven for 30 minutes.

Serve hot over rice, cauliflower rice, or quinoa.