Marinate the chopped meat with garlic salt.
Put in a bowl together with the filleted garlic and the chopped carrots. Cover with white wine. Leave in this marinade about 2 hours.
Drain the pieces of meat and brown them in olive oil. Remove and reserve.
In the same oil brown the onion.
Once golden, add a little wine to deglaze the pot.
Re-incorporate the meat and its juice.
Dissolve a saffron paper in the marinade and add it to the pot.
Add also the chopped carrots.
Let cook a couple of hours over low heat.
Ten minutes before finishing add the chopped potatoes and cook until done.
Just before removing from the heat add the peas and let them heat up.