Preheat oven to 350°.

In a Dutch oven add oil, onion and celery and sauté over medium heat for 6-8 minutes. Stir in the garlic and cook for another minute.

Add the ground beef to the Dutch oven and cook, until it’s browned (about 10 minutes).

Sprinkle in the flour and cook for 1-2 minutes.

Add in the broth, Worcestershire sauce, and potatoes. Increase the heat to high and bring it to a boil. Reduce the heat to a rapid simmer and cook, covered, stirring occasionally, for at least 30 minutes or until the potatoes are tender.

Add in carrots, peas, and corn. Transfer the hotdish to a small granite roaster pan and bake at 350° for 1 hour.

Season with salt and pepper to taste and serve warm.