Warm up 1 tablespoon of olive oil in a large pot over medium-high heat.

Toss in 1/2 cup of diced yellow onion, 2 chopped stalks of celery, and 2 diced carrots. Sauté for about 5 minutes until tender and fragrant.

Add 1 pound of lean ground beef, breaking it up as it cooks. Season with Italian seasoning, red pepper flakes, salt, and black pepper. Cook for around 6-8 minutes until browned.

Stir in 2 cloves of grated garlic and 1 tablespoon of tomato paste, combining everything for 1-2 minutes to build flavor.

Pour in 1 pound of diced Yukon Gold potatoes, 1 (15-ounce) can of diced tomatoes with juices, and 4 cups of low-sodium beef broth. Mix well and scrape up any browned bits.

Bring to a boil, then reduce the heat to medium-low and simmer uncovered for about 20-25 minutes or until the potatoes are tender.

Stir in 1/2 cup of frozen peas just before serving, garnish with chopped parsley if desired.