Preheat oven to 350F.
Cube beef and brown it in olive oil on the stovetop over medium heat in a cast iron pot, if available. Add salt, pepper, and any seasonings. If you do not have a cast iron pot, use a heavy-duty oven safe pot with a lid.
Wash and cube red skin potatoes into large chunks. Peel and cut carrots into large chunky bite-sized pieces. Peel and dice onion. Wash and slice celery.
Add all the prepared vegetables, except peas, into the pot. Cover with a lid and let simmer until the potatoes begin to get tender. Remove from heat.
Create thickening. In a glass, add flour or corn starch. Slowly add 1 cup or so of beef stock. Whisk until the mixture becomes smooth and no lumps remain. Add thickening to the pot.
Add remaining beef stock, onion soup mix and any seasonings. Cover with a lid and place in a 350F oven for 30 minutes.
Add peas and return to the oven for 5 more minutes. Serve hot and enjoy!