Heat the olive oil in a large soup pot over medium-high heat. Add the chopped onion and celery, then sauté for 5-7 minutes until the vegetables have softened and are becoming translucent.

Stir in the minced garlic and sauté for about 30 seconds, just until fragrant. Immediately add the lean ground beef and cook, breaking it up with your spoon, until the meat is fully browned, about 8 minutes.

Sprinkle the all-purpose flour over the browned beef mixture and stir well. Cook for 1-2 minutes, stirring often, until the flour is fully incorporated and lightly toasted. Add the tomato paste and mix to combine. This helps thicken the stew base and add rich tomato flavor.

Pour in the beef broth and add the Worcestershire sauce, Italian herb blend, diced potatoes, and sliced carrots. Increase the heat to high, bringing the mixture to a boil. Then reduce the heat to maintain a rapid simmer. Cover the pot partially (lid slightly open) and simmer for at least 30 minutes, stirring occasionally, until the potatoes and carrots are tender and the stew has thickened to your liking. Add extra beef broth if it gets too thick, or simmer uncovered longer for a thicker texture. I like to taste the stew halfway through and adjust the seasoning if needed.

Stir in the frozen peas at the end, allowing them to heat through for a minute or two. Season the stew with salt and pepper to taste before serving. For a touch of freshness, I sometimes add a sprinkle of chopped fresh parsley at the end if I have it on hand.