In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 chopped onion and 2 chopped celery stalks, stirring occasionally for about 5-7 minutes until the onion becomes translucent.

Stir in 3 cloves of minced garlic and cook for another 30 seconds, ensuring garlic does not brown.

Add 1 pound of ground beef, breaking it apart and cooking for about 8 minutes until browned and cooked through.

Sprinkle 2 tablespoons of flour over the browned beef and cook for 1-2 minutes, stirring constantly to create a light roux.

Stir in 2 tablespoons of tomato paste, then gradually pour in 4 cups of beef broth and add 2 tablespoons of Worcestershire sauce. Bring to a gentle simmer.

Add 2 diced russet potatoes, 2 diced carrots, and 1 tablespoon of Italian seasoning. Bring to a boil, then reduce heat and simmer for at least 30 minutes.

Stir in 1 cup of frozen peas in the last 5 minutes of cooking. Taste and adjust seasoning with salt and pepper as desired.