Drizzle with 2 tablespoons of olive oil, toss to coat, and then season with salt and pepper to your preference. Roast the potatoes for 25-30 minutes, turning halfway through, as you prepare the stew.
Cook until ground beef is well-browned (about 4 minutes or so) then add the diced onions, carrots and celery to the pot. Continue cooking for about 4 more minutes, until the onions are soft.