Peel and dice the carrot and celery, including the celery leaves.

Wash and cube the potatoes

Add the ground beef to a dutch oven over medium-high heat.

As the meat starts to brown, add the vegetables.

Cook the mixture until the onions start to turn translucent.

Drain any excess grease from the ground beef and return the mixture to the pan.

Add the garlic and let it cook for 3 minutes, stirring frequently.

Stir in the tomato paste and let the mixture cook for another 3 minutes.

Add the beef broth and stir.

Turn the temperature down to medium-low.

Add the potato, diced tomatoes, Worcestershire sauce, and bay leaves to the pot

Cook for 20 minutes or until the potatoes and vegetables are fork-tender. Cook time will vary based on how large you cut the potatoes.

Remove the bay leaves at the end of the cooking time.

Add salt and pepper to taste along with the chives just before serving.