Step 1

Heat olive oil in a large pot over medium-high heat. Crumble in beef, then cook and break up beef until no longer pink, about 6 - 7 minutes. Transfer to a plate lined with paper towels, leave 1 Tbsp fat in pot drain of excess.

Step 2

Add onion, carrots, and celery and saute 5 minutes. Add garlic and saute 1 minute longer.

Step 3

Pour in beef broth, tomatoes, tomato sauce, Worcestershire, browned beef, potatoes, oregano and thyme. Season with salt and pepper to taste.

Step 4

Bring mixture to a light boil, cover then reduce heat to low and let simmer, until potatoes are tender, about 25 - 35 minutes.

Step 5

Stir in peas and let heat through. Stir in parsley and serve warm.