Add the oil, onion, and celery to a soup pot and sauté over medium-high heat for 5-7 minutes.

Stir in the garlic and cook for 30 seconds.

Add the beef to the pot and cook, breaking it up with your spoon as you go along, until it's browned (about 8 minutes).

Sprinkle in the flour and cook for 1-2 minutes (stirring often).

Stir in the tomato paste.

Add in the broth, Worcestershire sauce, Italian seasoning, potatoes, and carrots. Increase the heat to high and bring it to a boil. Reduce the heat to a rapid simmer and cook, covered (with the lid slightly open), stirring occasionally, for at least 30 minutes or until the potatoes and carrots are tender and the flavors have had some time to build. Add more broth if the stew starts to get too thick, and if you want it thicker, cook it for longer with the lid off.

Stir in the frozen peas and season with salt & pepper as needed.