Put the meat in a casserole on low heat and cover. When the meat absorbs its juices and begins to sizzle, add the onions and fat and fry for 3–4 minutes until the onions become golden. Add the tomato purée and stir for 1 minute. Sprinkle on the red pepper, add the stock and simmer for about 1 hour.
Cut the vegetables into thick slices. Put all the vegetables except the peas on the meat