Veal a la jardiniere

I am going to start by giving you the ingredients. The quantities are approximate. I made it for 3/4 people. 500gr of diced veal (I bought it at the butcher's market). 4 large potatoes 3 carrots 2 handfuls of peas Salt EVOO Half a glass of cognac 2 glasses of water 2 bay leaves 2 onions

Put a pot over low heat with EVOO (the amount you can put to your liking). Peel and chop the onions. We poach them and while we peel the carrots and cut them into slices. We add them and put the peas (I had them frozen) and the meat, we put the bay leaf, the brandy, the salt and the water and when it releases the "foam" of the meat, we remove it with a "espumaera". Cook for about 30 minutes over low heat, making sure that it does not run out of water (if necessary, add more, but if it is hot, it is better). Add the diced potatoes and when the potato is done, the meal is ready. GOOD TASTE