How to make
Boil the large chunks of veal in plenty of water along with the bay leaves, cloves, a little salt, peppercorns and a spoonful of two of oil.
It is best to boil the veal over low heat to make it tasty and very tender. It takes about 2 hours.
Remove the meat and strain the broth.
In a pot, heat the remaining oil (about 5 tbsp.) and fry the finely chopped onions and peppers and chopped carrots in it.
When the vegetables soften, add the tomato puree along with the paprika and as much salt as you like and continue to fry.
Pour the broth and boil it and meanwhile you can peel the potatoes and cut them in half or into quarters.
Put them in the boiling broth, pour more water with flour beaten in it and boil for 10-15 minutes.
Towards the end of cooking, add the peas, parsley, black pepper and return the meat back to the dish.
Cook the potatoes and peas until they're fully cooked.
Serve the stew warm.
The veal stew with peas and potatoes is very tasty.