Marinate the chopped meat with garlic salt.

Put in a bowl together with the sliced garlic and chopped carrots. Cover with white wine. Leave in this marinade for 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 browned, 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.

Also add the chopped carrots.

Cook for a couple of hours over low heat.

Ten minutes before finishing add the diced potatoes and cook until done.

Just before turning off the heat add the peas and let them heat up.