Add the potatoes, carrots, onion, garlic, rosemary, thyme, and pepper to a slow cooker (5 quarts or larger).
Brown the ground beef in a skillet, then drain off the excess fat. Add the browned and drained beef to the slow cooker along with the can of stewed tomatoes (with juices).
Pour the beef broth, Worcestershire sauce, and soy sauce into the slow cooker.
Stir the contents of the slow cooker well to make sure everything is evenly combined. Place the lid on the slow cooker and cook on high for 4 hours, or low for 8 hours.
When the stew has finished cooking, remove the lid and stir. Use the back of a spoon to slightly mash some of the potatoes, which will help thicken the stew (this is an optional step).
Add the frozen peas (no need to thaw) and stir to combine.
Taste the stew and add extra salt if needed.
Once the peas have thawed in the stew, serve hot with a dinner roll or a slice of bread for dipping.
