In a stock pot, add onion, celery, and beef. Cook until all the beef is browned. Drain off any excess grease. Add in the garlic and cook for 30 seconds.

Sprinkle with flour and cook for 1-2 minutes while stirring. Stir in the tomato paste.

Mix in the broth, Worcestershire sauce, Italian seasoning, potatoes, and carrots. Bring it to a boil then reduce to a simmer. Cover with the lid slightly open. Cook, 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 gets too thick. If you want it thicker, cook it for longer with the lid off.

Stir in the frozen peas and season with salt & pepper to taste. Serves 6.