Season the stew meat generously with sea salt and fresh ground black pepper on both sides.
Heat the avocado oil in a large skillet or pan with tall sides over medium heat. Once hot, add the meat to the pan in a single layer, taking care to not crowd the pan. Brown on both sides, about 2 minutes per side. Use tongs to transfer the beef to the insert of your slow cooker. Repeat until all of the meat has been browned.
Add the ghee to the skillet. Once melted, add the minced garlic and sauté 1-2 minutes until very fragrant and starting to brown. Add the broth and the tomato paste to the pan and whisk to break the tomato paste down. Add 1 tsp arrowroot starch and whisk to incorporate into the broth mixture. Cook for about 5 minutes, whisking occasionally, until the broth has noticeably thickened a bit. Turn off the heat.
Add the potatoes, carrots, onion, apple cider vinegar, thyme, rosemary, and oregano to the slow cooker. Pour the broth mixture over and stir to incorporate. Stir in the bay leaves. Cover and slow cook on low 8-10 hours or on high 4-5 hours.
Remove the bay leaves and discard. The broth mixture will likely be thin. Move the meat and vegetables to one side of the slow cooker. Add 1 tsp arrowroot starch to the side of the slow cooker with the broth and whisk to incorporate. Stir in the meat and vegetables and leave the slow cooker on low, uncovered, about 30 minutes more until the broth has thickened a bit. Serve warm with chopped fresh parsley on top and enjoy!
