Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced onion and celery, and cook, stirring often, until softened, about 5 to 7 minutes.

Stir in the minced garlic and cook for 30 seconds until fragrant.

Add the ground beef to the pot, breaking it up with a spoon, and cook until browned all the way through, about 8 minutes.

Sprinkle the flour over the meat and vegetables, and cook for 1 to 2 minutes, stirring constantly.

Stir in the tomato paste until well combined.

Pour in the beef broth, Worcestershire sauce, Italian seasoning, cubed potatoes, and sliced carrots. Increase the heat to high and bring the stew to a boil. Then reduce the heat to maintain a rapid simmer, cover the pot with the lid slightly ajar, and cook for at least 30 minutes, stirring occasionally. The potatoes and carrots should be tender when pierced with a fork. If the stew becomes too thick, add a splash more broth. For a thicker consistency, remove the lid and cook uncovered for a few extra minutes.

Stir in the frozen peas and let them warm through for about 2 minutes. Taste and season with salt and pepper as needed.