Dice onion, carrots and potatoes

Pat dry beef and season both sides with salt and pepper (option to further cut them into smaller pieces)

Heat a large pot over medium heat and add a splash of oil, add beef (don't overcrowd it) and sear it on each sides for 3 minutes

Remove beef and set aside

Add another splash of oil and add onion, cook until soft for 5 minutes

Return beef to pot and add tomato paste, Worcestershire and spices, mix well

Add broth and scrape the bottom of the pot to ensure nothing is sticking, bring to a boil, cover with lid and simmer on low heat for 1 hour

Add potatoes and carrots, continue to cook with lid on for another 30 minutes

Remove a cup of potatoes and blend in a blender with a splash of broth from the pot

Add peas, the potato mixture and 1/2 cup of water to the pot, stir well

Once the peas are cooked, the stew is ready! Serve with crusty bread and a sprinkle of chili flakes