Easy Ground Beef Stew

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery and red bell pepper and cook for 5-6 minutes until softened.
1 tablespoon olive oil
1 medium onion
1 medium carrot
3 celery stalks
1 medium red bell pepper
Add the ground beef and turn the heat up slightly. Cook for 5-6 minutes, breaking it down with your spoon as you go, until no pink remains.
1 pound lean ground beef
Stir in the garlic, thyme, chilli powder and Worcestershire sauce. Stir to combine, then add the tomato paste and bay leaves. Cook for 1-2 minutes until the tomato paste darkens.
4 garlic cloves
1 tablespoon fresh thyme
1 teaspoon chilli powder
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
2 bay leaves
Add the potatoes and pour in the chicken stock. Bring to the boil, then reduce the heat and simmer partly covered for 20-25 minutes, until the potatoes are fork-tender.
1 pound potatoes
4 cups chicken stock
Stir in the frozen peas and cook for a further 2-3 minutes until heated through.
1 cup frozen peas
Remove the bay leaves, stir through the parsley and season generously with salt and freshly ground black pepper. Serve hot with crusty bread.
A handful fresh parsley
Salt and freshly ground black pepper to taste