In a saucepan with fat stew cut in crescents onion, carrot slices and red pepper. As soften, add the sliced ​​potatoes, Brussels sprouts and peas. Peel piece ginger grated and also, stirring so as not to squeeze the potatoes. Add a little water as necessary to boil all the vegetables, stew remain without water. Before it off, sprinkle with crushed thyme and shift from the heat.