Cut the beef into medium-sized cubes. Place in a pot with salt and 3 peppercorns, cover with water, and cook. In a separate pot, cook the chiles and tomatoes. Meanwhile, peel and cut the carrots, potatoes, and onion into medium pieces.

Prepare the peas and olives. After 30 minutes of cooking the beef, turn off the heat and drain. Transfer the beef to a clean pot or the same pot rinsed out. Add a splash of oil and sauté the beef.

After 5 minutes, add the potatoes, carrots, and 3 tablespoons soy sauce. Stir and let cook for a few minutes. Meanwhile, blend the cooked tomatoes and chiles with 3 garlic cloves, 3 peppercorns, and a pinch of cumin until smooth. Strain the sauce into the pot and add salt to taste.

Add 1 more cup of water (the stew should be brothy but not too watery). After 20 minutes, add the peas and olives. Cook for 5 more minutes, check the salt, and serve hot.