In a Dutch oven, add the avocado oil and warm over medium heat. Once warm, add the stew meat, cutting into bite-size pieces if needed, and cook for 5-8 minutes or until the meat has browned.

Add the beef broth, sea salt, pepper, onion powder, and garlic powder. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.

In a small bowl or mason jar, add 1 cup of cold water and cassava flour. Stir until the flour has mixed in. Slowly pour the water and flour mixture into the Dutch oven and whisking constantly, simmer for 5-8 minutes or until it has thickened.

Add the carrots, peas, and petite diced tomatoes (with liquid) and let simmer for 30 minutes.

While the stew is simmering, begin making the mashed potatoes. Peel, wash, and chop the potatoes into 1 1/2" - 2" pieces. Boil until soft. Drain the potatoes and place them in a large glass bowl. Add the sea salt, black pepper, dairy-free butter, and enough broth to make them creamy (start with one cup and add 1/4 to 1/2 cup more at a time as needed). Using a potato masher, mash the potatoes until creamy.

Once the stew has simmered for about 30 minutes and the carrots are tender, begin serving. In each bowl place a large ladle full of stew and top with a large scoop of mashed potatoes. Serve.