Start by soaking the beef chuck in a bowl of room temperature water with 2 tablespoons of vinegar for about 2 hours. Then, drain and pat dry the beef cubes thoroughly.

Heat 3 tablespoons of olive oil over medium-high heat in a heavy-bottomed pot. Add the beef cubes with 1 teaspoon of each of 7 spices, turmeric powder, half a teaspoon of each salt, and pepper. Sear the beef for 10-15 minutes until browned on the outside. Once browned, remove the beef from the pot and set aside, retaining any oil and juices in the pan.

In the same pot, add the chopped onions and garlic. Sauté for about 3 minutes until fragrant and slightly translucent. Add the cubed potatoes and carrots to the pot, followed by the remaining 1 teaspoon each of 7 spices, turmeric powder, coriander, and half a teaspoon of salt and pepper. Sauté the vegetables for another 7 minutes, allowing them to soften slightly.

Mix in the tomato paste until well combined with the vegetables. Then, pour in the tomato sauce and broth (or water). Return the cooked beef to the pot, stirring to incorporate all the ingredients.

Bring the stew to a boil, then reduce the heat to medium-low. Cover the pot loosely and let the stew simmer for at least 1 hour minutes, allowing the flavors to meld and the beef to become tender. After 1 hour add the frozen peas to the stew. Continue to simmer for 20 minutes until the peas are cooked, and the sauce has thickened to your desired consistency.

Serve the beef stew alongside rice vermicelli or your preferred side dish. Enjoy your hearty and flavorful meal!