THE NEXT DAY: In a large saucepan heat the oil at medium heat. Add minced garlic and sauté with the onions and peppers. Add the rest of the ingredients and shredded beef. Cover and cook over low heat for 20 to 25 minutes stirring to avoid sticking. When ready, place in a serving dish and remove bay leaf. Decorate with pimientos and green peas.
NOTE: Serve with white rice.