Hobo Stew - cooking recipe

Ingredients

1/4 cup olive oil
1 onion, diced
4 carrots, diced
2 stalks celery, diced
1 lb ground beef
2 tablespoons tomato paste
4 garlic cloves, minced
1/4 cup flour
2 (14 ounce) cans diced tomatoes, with their juices
2 (14 ounce) cans vegetable broth
4 cups beef broth
2 tablespoons Worcestershire sauce
2 bay leaves
4 large russet potatoes, peeled and cut into 1-inch chunks (roughly 2 pounds)
2 (14 ounce) cans green beans, drained
2 (14 ounce) cans black-eyed peas, drained
2 (14 ounce) cans hominy, drained
1/4 cup fresh oregano, minced (or 1 tablespoon dried)
salt and pepper

Preparation

Heat oil in a large pot over medium-high heat. Add in the onion, carrots, and celery. Cook until the onion is translucent.
Add the meat and cook until no longer pink. Toss in the tomato paste and cook for roughly two minutes. The color of the paste will deepen. Put in the garlic and cook 30 seconds, until garlic is fragrant.
Add the flour and stir to coat the meat and vegetables. Allow to cook for 2 or 3 minutes to cook out the raw flour taste.
Stir in the tomatoes with their juices. Add both kinds of broth, Worcestershire sauce, bay leaves, and then carefully place your potatoes inches Stir in the rest of the vegetables (green beans, hominy, and black-eyes peas.).
Bring to a boil, then cover, reduce heat and simmer hard (or low boil) until the potatoes are done (you will be able to easily slide a fork in.) It could take up to an hour depending on how small you cut the potatoes. Stir occasionally.
When potatoes are done remove the bay leaves, stir in the oregano, and salt and pepper to taste.