Veal stew with carrots and peas

1 In a pot, add the olive oil, onion, and minced garlic cloves;

2 Let them brown, add the meat cut into pieces, and stir to combine;

3 Add the tomato and bay leaf, and stir again;

4 Next, add the carrot and wine. Cook for about 10 minutes or until boiling;

5 Season with salt and pepper to taste and add the peas;

6 Cook over low heat until the meat is tender. Add warm water if necessary until done.

7 Serve with white rice or cooked spaghetti.