Cut the potatoes into cubes. Put in a large pan and cover with cold water then put on heat to boil. Meanwhile add the oil to a heavy based pan, add carrot, onion and garlic and sweat off for 2 minutes, stirring. Add the beef and cook off till completely browned, when browned continue frying for a further 5 minutes.
To almost caramelize the meat (this will intensify the flavour) at this point add some salt and pepper. Crumble stock cube over the meat and add 1/2 cups water and the peas.
Leave the pan slightly covered and simmer for 35-45 minutes. Season to your taste.