Cut the beef into small pieces.

Add olive oil to a pot and brown the beef.

Remove the beef and its juices from the pot and set aside.

Sauté the garlic cloves in the same pot.

Add the onions, carrots, salt, and pepper, and cook until softened.

Add the chopped tomato and a pinch of sugar, and cook until softened.

Return the reserved beef and juices to the pot. Add the bay leaves and red wine. Increase the heat to evaporate the alcohol.

Add herbes de Provence, cinnamon, and chicken broth.

Simmer on low heat for 1 1/2 hours.

Add the green peas and continue to simmer on low for another 30 minutes.