Cook the ground beef in a large skillet on medium-high heat and remove when done. Pouring 2 tablespoons of the grease into a measuring cup and reserve it. Then, drain the excess grease from the ground beef on a plate lined with paper towels.
In the same large sauté pan on medium heat, add the reserved beef fat, onion, and carrots and sauté until the onion is translucent and the carrots are soft, usually 5-7 minutes. Then add in your garlic for an additional minute.
Add in the red wine and cook until the liquid is halved, stirring occasionally. Then add in the flour and stir until it has been dissolved.
Next, add the cooked ground beef, tomato paste, Worcestershire sauce, herbs, salt, and pepper, and mix until everything is thoroughly incorporated. Then, stir in your broth and frozen peas. Allow the mixture to cook until the peas are warmed and soft, usually 7-10 minutes.