Cut the steak and the bacon into thick chunks. Seal the meats in hot oil until, nicely browned, remove from heat. Peel and chop the onion, carrot, garlic and celery and fry in the same juices. Next, add the meat back to the pan, stir in the spices and tomato paste and cook for furthur a 5 minutes. Pour in the wine and reduce, allowing alcohol to evaporate. Peel and chop the tomatoes and add to the stew.

Cover the meat with water, add the stock pot and bring to the boil. Reduce the heat and simmer gently. Add the potatoes and continue cooking until meat is tender and the potatoes are cooked. Finish off by adding in the peas and cook for a further few minutes. Serve the stew over boiled rice, sprinkle with the chopped parsley and accompany with toasted Maltese bread.