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In a large pot, add the olive oil and warm over medium-high heat. Add in the onion, celery, and carrots; sauté for 5 minutes until vegetables are tender. Season with salt and pepper…just a few dashes.
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Add in the ground beef and cook until browned, breaking up into small pieces as it cooks for about 3 minutes.
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Season with a few more dashes of salt and pepper. Drain excess fat, if necessary.
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Add in the potatoes, tomato paste, beef base, fish sauce, Worcestershire sauce, canned tomatoes with their juice, and vegetable broth.
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Bring to a boil then reduce heat to a gentle simmer and cook until potatoes are fork tender, but not mushy, about 8-10 minutes.
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Stir in peas and warm through.
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