Cut the beef into large cubes. Heat a large pot, add the oil, and brown the beef. Meanwhile, peel the carrot and onion. Dice the carrot and finely chop the onion. Wash and finely chop the parsley.

Once the beef is browned, add the chopped onion, garlic, carrot, and parsley along with the bay leaves. Sauté for a few more minutes, then add the wine (if using) and let it cook off for a few minutes. Season with salt and pepper to taste, and add oregano, cumin, and crushed red pepper or your preferred seasonings.

Add the tomato purée and cook for about 2 minutes, then pour in about 1/2 to 1 cup of broth. Let it cook for about 5 more minutes until it comes to a boil and the juices thicken. Peel and quarter the potatoes, then add them to the pot along with the peas (if using fresh or frozen; if using canned peas, add them when the potatoes are almost done).

Cover and cook on low heat, stirring occasionally so the potatoes cook evenly and don't overcook. The beef should be very tender (it should literally fall apart). If the stew gets too dry, add a bit more broth. Once the potatoes are soft, serve immediately with a sprinkle of fresh parsley on top. You can enjoy this stew on its own or serve it with classic pasta or white rice. Personally, I like it on its own.