In a pressure cooker, heat a little olive oil and sauté the finely chopped onion and garlic. Add a pinch of salt and cook over low heat for about 15 minutes.

Add the sliced carrots and bay leaf, and continue sautéing for 5 more minutes.

Increase the heat to high and pour in the wine. Let the alcohol evaporate—be careful not to let the stew burn!

Once the alcohol has evaporated (about 2 minutes), reduce to medium heat, add the beef, season with salt and pepper, and sauté briefly.

Add the tomato sauce and chicken broth, and stir well. If it looks too dry, add a little water. Adjust the salt, then cover the pressure cooker and cook for 20 minutes after it starts steaming.

Meanwhile, peel the potatoes and cut them into chunks (break them slightly as you cut for better texture).

After cooking, remove the pressure cooker from the heat, let all the steam escape, then open it and add the potatoes.

Return to the heat without the lid, and cook until the potatoes are tender (about 10 minutes, depending on size and type).

Three minutes before the potatoes are done, add the peas. Your beef stew is ready to serve.