Preparation
Cut the meat into pieces, season with salt and let it brown gently in a pan sprayed with PAM Spray (vegetable oil). In a separate pot, put water and put the garlic and onion, add the mint, parsley and celery minced, add the bay leaf wine and finally the carrots raw and cut into casters. Let it boil until it reduces the liquid and add the already golden meat and let it cook for another 20 minutes over low heat, allowing the meat to be integrated into the rest of the preparation.
