Cut the meat into cubes of about 3 cm and season. Chop the onion and green pepper into a Brunoise. Shell the peas and cut the carrot into jardinière, and peel the garlic.
In a traditional pot, we will sauté the whole garlic in olive oil. Once they are golden, we remove them and add the meat to sear it. We remove it and set it aside with the garlic.
We sauté the green peppers and onion. When the latter is golden, we add the meat, garlic, carrot, peas, the brandy (previously flambéed), and the white wine. We stir everything together.
Now we add water (if possible, preheated) until the meat is covered. Season with salt and pepper to taste, and add the rosemary and thyme. When it starts to boil (if we haven't added hot water), cover the pot for about 40 minutes.
Finally, adjust the salt and/or pepper if necessary, and if we want to thicken the sauce, we can add a little flour.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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