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1
Heat about 1 1/2 tablespoons of the EVOO in a sauce pot over medium heat.
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2
Add the potatoes, carrots, celery, and onions to the pot as you chop them.
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3
Season with the bay leaf, thyme, and salt and pepper and cover the pot to sweat the vegetables for 10 minutes.
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4
Uncover the pot and stir in the tomato paste for 1 minute.
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5
Make a well in the center of the pot and add the butter.
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6
When the butter is melted, stir in the flour for 1 minute more, then add the stock.
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7
Bring the stew-gravy to a simmer and reduce the heat to low.
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8
Cook for 5 minutes more, or until the vegetables are tender.
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9
Discard the bay leaf.
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10
While the vegetables cook, mix the meat with parsley, Worcestershire, and salt and pepper.
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11
Form 4 large patties that are thinner at the center and thicker at the edges for even cooking.
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12
Heat the remaining 1/2 tablespoon of EVOO in a large cast-iron or nonstick skillet over medium-high heat.
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13
Cook the patties for 8 minutes, turning once, for pink centers, a minute less for rare, or 2 minutes more for well-done.
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14
While the meat cooks, toast and butter the muffins.
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15
Place the burgers on muffin halves on plates and spoon the stew over top.
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16
Garnish with cheese crumbles and chives, if you like.
