Wash the potatoes and carrots. Chop the potatoes into 1-inch cubes and the carrots into ¼-inch coins, leaving the skin on both. Peel and dice the onion, and peel and mince the garlic cloves. Set aside.

Heat the olive oil in a large pot over medium-high heat. Add the ground beef in a single flattened layer. Do not disturb the meat until it is browned on the bottom and almost cooked, about 5 to 7 minutes.

Break the meat into chunks with a spatula. Add the potatoes, carrots, onion, and garlic to the pot. Sauté for 10 minutes to soften the vegetables, stirring occasionally.

Add the diced tomatoes, beef broth, Worcestershire sauce, dried thyme, salt, basil, MSG, black pepper, and bay leaf to the pot. Stir to combine.

Bring the stew to a gentle boil. Once boiling, reduce the heat to medium-low and cover the pot with a lid. Let the stew cook for 25 to 30 minutes, stirring occasionally, until the vegetables are tender.

Combine the cornstarch and cold water in a jar with a tight lid. Shake well to combine, then pour into the stew. Increase the heat to medium and cook, stirring frequently, for 4 to 5 minutes, until the stew has thickened.

Stir in the frozen peas and cook for 2–3 minutes until heated. Taste and adjust seasoning if needed. Serve hot with buttered bread or rolls.