Veal stew with vegetables

Clean the meat well, remove excess fat and cut into bite-size pieces, season with salt and pepper and coat both sides with oatmeal.

In a casserole or large pot with EVOO, brown the meat (removing the excess flour beforehand), remove and set aside.

In the same frying pan over low heat, sauté a chopped garlic for 1 minute and add the carrot in small slices and the chopped onion.

When the onion is poached, add the meat, spices, stir and add a splash of wine until it evaporates (or vegetable stock). Let it cook for 3-4 minutes.

Add the tomato sauce and the necessary amount of water to cover the meat and let it cook for about 1 hour.

Check every 10-15 minutes that it does not stick. If the water evaporates and we want it more liquid, add more water or hot broth to the pot.

In the last 5 minutes, add the peas.