Saute the ground beef in oil in a pan or cast-iron skillet until browned. Sauté for 2 minutes more, then add the onions, carrots, celery, and garlic. Cook until the onions are transparent.

Use a cast-iron skillet that can go from cooktop to oven for ease of cleanup.

Next, add the herbs, spices, and tomato paste and bring to a simmer. The next step is to include the peas, chicken stock, and seasonings. Get it boiling, then turn the heat down low. Simmer, covered, for twenty to thirty minutes.