Steps:

Get a pot that’s heavy-bottomed and have medium heat on it, or a Dutch oven. Heat up the oil, putting the beef in there and then cook it until each side is seared, about 10 minutes, working in different batches as you need to. Put the beef on the plate.

Add the veggies for about five minutes until everything’s softened up, and then add pepper and salt to season this. Add the tomato paste and garlic, cooking this until it smells and the paste looks darker.

Put the beef in the Dutch oven again and add the broth, sauces, and the herbs together to this, and then, mix it all neatly together.

Boil this, and then let it simmer, adding salt and pepper to let this cook for up to 45 minutes or so.

Add the potatoes until they’re nice and tender, usually about 15 minutes.

Take out the bay leaves, string in the peas until they are warmed up, usually about 2 minutes. Season this as needed, serve it in bowls, and then add a parsley to garnish this lovely mixture.