Step 1

In a Dutch oven or heavy stockpot over medium heat, brown the ground beef.  When it is about halfway through the browning process, add the onion and cook until the onion is soft and the ground beef is browned, approximately 5-6 minutes. Drain any excess grease.

Step 2

Reduce heat to low. Add garlic, oregano, parsley, rosemary, and thyme; cook for 1 minute, stirring constantly. Add the potatoes, carrots, and fire-roasted tomatoes.

Step 3

In a bowl or large measuring cup, whisk together the beef broth and tomato paste. Stir it into the pot. Simmer covered for 15 minutes.

Step 4

Add the peas and simmer covered until the potatoes and carrots are tender. Season with salt and pepper to taste.