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1
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
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2
Season the steak with salt and pepper and cook, turning once, until well browned.
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3
Transfer the steak with 1 bay leaf and the clove-studded onion to a large pot, with a tight-fitting lid, and cover with water by 1 inch.
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4
Bring to a boil, lower the heat, and simmer, covered, until tender, about 1 1/2 hours.
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5
Remove from the heat and cool the meat in the liquid for about 30 minutes.
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6
Transfer meat to a platter and cover, to keep warm.
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7
Reserve 2 cups of the cooking liquid.
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8
(Stew may be made up to this point 1 day ahead.)
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9
Meanwhile, return the skillet to medium-high heat and heat the remaining 3 tablespoons oil.
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10
Add the remaining bay leaf, peppers, garlic, onion, oregano, and cumin and cook, stirring, until softened and fragrant, about 8 minutes.
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11
Add the tomato paste and cook, stirring, until dark red, about 1 minute more.
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12
Add the 2 cups reserved liquid, tomatoes, and olives and bring to a boil.
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13
Lower the heat and simmer until slightly thickened, about 10 minutes.
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14
While the vegetables are cooking, pull the steak into shreds.
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15
Add the steak and peas to the vegetable mixture and cook, stirring, until just heated through.
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16
Season with salt and pepper, to taste.
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17
Serve with white rice.
