Take a large bowl, add in 2 slices of white bread, torn into pieces, and 1/2 cup low-sodium chicken stock. Mash them together using a fork till it makes a paste. Add in 2 lbs. of 85% lean ground beef, 1 tsp of salt, and 1 tsp of ground black pepper. Mix everything together with your hands till everything is well blended.

NOTE: mixing this ground beef with a panade - mixture of bread with chicken stock, often used in meatballs - allows the ground beef to be browned to develop flavor without drying out.

Take a large pot, we like to use a 5.5-quart Dutch oven, add in 3 tbsp of vegetable oil and heat over medium-high heat. When the oil is shimmering, add in 1 large yellow onion, diced, 8 cloves of garlic, minced, 1/4 cup of tomato paste, and 1 tbsp of sweet paprika. Sauté for 8 to 10 minutes till the onions have softened and become lightly browned.

Stir in the beef mixture, breaking up any large pieces with a wooden spoon, and cook while continuing to stir and break up large pieces, till you no longer see any pink, about 6 to 7 minutes.

Stir in one 15-oz can of tomato sauce, one 15-oz can of diced tomatoes, 3 tbsp of soy sauce, 3 tbsp of lime juice, and 3 packed tbsp of dark brown sugar. Stir till everything is well combined, scraping up any browned bits at the bottom of the pot. Bring to a simmer. Once it's simmering, turn down to low-medium heat, and let the beef simmer uncovered for 30 minutes, stirring occasionally to scrape up any pieces sticking to the bottom.

While the beef is simmering for 30 minutes, take a small saucepan and place 6 eggs into it. Add in cool water till the water goes about 1 inch above the eggs. Bring the water to a boil over high heat. Once the water is boiling, cover with a lid and turn off the heat. Let the eggs sit for 12 minutes. Then transfer the eggs to a large bowl of ice water, and let them cool for 5 minutes. Peel the eggs, and slice them crosswise into rounds. Set these aside for now.

After 30 minutes of simmering the beef, add in 2 medium carrots, peeled and cut into 1/2" cubes, and 2 medium Yukon gold or red potatoes, peeled and cut into 1/2" cubes. Stir them in till the mixture is uniform and let it come back to a simmer. Once it's simmering again, continue to cook uncovered on low-medium heat for another 20 minutes to cook the carrots and potatoes, stirring occasionally to scrape up any pieces sticking to the bottom.

After 20 minutes of cooking the carrots and potatoes, add in 1 red bell pepper, diced, 1 green bell pepper, diced, and 1/2 cup of green olives, pitted, and 1 cup of frozen peas. Mix till everything is well combined. Let it come back to a simmer. Once it's simmering again, continue to cook uncovered on low-medium heat for another 20 minutes, stirring occasionally to scrape up any pieces sticking to the bottom. When the carrots and potatoes are fork-tender, turn off the heat. Serve over steamed rice and garnish with 6 hard-boiled eggs, sliced into rounds. Enjoy!