Peel and finely chop the 3 garlic cloves, then chop the 1/2 bell pepper.

Cut the 700 g beef shoulder into bite-size cubes.

Combine the chopped garlic and bell pepper with the beef, salt, black pepper, ground cumin, chili pepper, and olive oil.

Marinate the seasoned beef for 15 minutes at room temperature.

Peel and dice the 1 onion and 2 potatoes into medium pieces.

Heat a heavy pot over medium-high heat, then brown the marinated beef for 8 minutes.

Add the diced onion to the browned beef, then cook for 5 minutes until softened.

Add the diced potatoes and 250 ml water to the pot.

Cover the pot and simmer the stew over low heat for 45 minutes.

Stir in the 400 g green peas, then simmer uncovered for 10 minutes until the peas are tender.

Taste the stew and adjust the salt, black pepper, or chili pepper if needed.

Serve the beef and pea stew hot with bread.