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Add your beef, peppercorns, and bayleaf to a large pot. Cover pot with water until it's ¾ full.
Boil the meat on high heat until froth begins to rise to the top of the pot (about 20 minutes). Skim the froth off the top and continue to boil for about another hour or until your meat is soft and tender; set meat aside. Keep 1 ½ cups of this cooking liquid aside.
Add your EVOO and sauté onion until browned. Add carrot, potato, and garlic and sauté for 3 minutes.
Add your beef, tomato, and sugar. Sauté until it comes to a boil.
Add your beans and the saved cooking liquid to the mixture. Bring all these ingredients to a boil and then lower to medium heat for 35-45 minutes until your beans are tender (but not too soft).
Drizzle with EVOO and serve hot, warm, or cold.