Put the diced meat into a large pot, pour 10 cups of water, add in the peas with the bay leaf. Cover and simmer on medium-low for 1 1/2 hours.
Check and refill with water after 1 hour if needed.
Grate the carrots, and saute them in oiled pan on medium, for about 5 minutes.Add the flour stir just to combine.Pour the carrots in the meat, add the diced potato.Cover and simmer for about 20-30 minutes.
Season with dry vegetable soup mix, salt, and pepper.
Garlic dipping souce
Place the garlic in the mortar, season with salt then crush it with the pestle, until a white paste.About 4-5 minutes.
Add the oil and vinegar, continue mixing together.
Finally, slowly pour warm water, while mixing.You can add finely chopped parsley to intensify the flavor.
If you want you can replace the water with beef stock, but this stew is delicious on its own.