"Calderillo bejarano" (Potato stew with meat).

Prepare the veal cubes, cut them in half, season them with salt and pepper and sauté them with two tablespoons of oil.

Remove the meat and set aside. Add the garlic and brown. Add the onion and the finely chopped leek and add water if necessary so that it does not stick. Add the carrot. Poach very well.

When it is ready, add the spices, stir a few times and add half a glass of red wine. Let it evaporate. Add the meat and hot water to cover it. Let it cook for about 30-40 minutes.

Add the potatoes cut into small pieces (tear off in sections to release the starch), turn a few times and add hot water until it covers them.

Let it cook covered and over low heat for about 20 minutes. 5 minutes before adding a can of peas.