Begin by adding the ground beef to a large saucepan set over medium-high heat. Cook it, crumbling it as it browns until thoroughly cooked. Once browned, drain the grease and transfer the meat to a paper towel-lined plate, setting it aside.

In the same saucepan, pour in the olive oil followed by the carrots, celery, and onions. Sauté them for about 10 minutes, stirring occasionally until the vegetables start to soften and their aromas fill the kitchen.

Incorporate the minced garlic, bay leaf, fresh thyme, salt, and pepper into the mix. Stir everything together and let cook for an additional minute to release the flavors.

Next, add the potatoes, beef stock, and Worcestershire sauce to the pot. Bring the mixture to a boil and let it boil for about 5 minutes.

Reduce the heat to a simmer and return the browned ground beef to the pot. Stir well, cover, and let simmer for 25-30 minutes, or until the vegetables are fork-tender.

Stir in the brown gravy mix until fully dissolved. If you desire a thicker consistency and it hasn’t thickened enough, whisk together the all-purpose flour and water in a small bowl to form a slurry. Stir it into the pot, cooking for an additional 5-7 minutes until the stew reaches your desired thickness.

Remove the bay leaf and thyme sprigs before serving. Dish the hearty stew into bowls and serve it alongside crackers, biscuits, or buttered bread for a truly comforting meal.