Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
• Add diced onion and garlic to the pot. Cook for 3-4 minutes until softened and fragrant.
• Stir in carrots, celery, and potato. Cook for another 5 minutes, stirring occasionally.
• Add tomato paste and stir to coat the vegetables. Cook for 1-2 minutes to deepen the flavor.
• Sprinkle flour over the mixture (if using) and stir for 1 minute to cook the flour.
• Pour in beef broth and add diced tomatoes (with juice), thyme, rosemary, bay leaf, salt, and pepper. Stir well to combine.
• Bring the stew to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally, until vegetables are tender.
• Add frozen peas and cook for an additional 5 minutes. Remove bay leaf before serving.
• Taste and adjust seasoning with salt and pepper as needed. Serve hot, optionally with crusty bread or over rice.