Veal stew with peeled peas

INGREDIENTS for 4 people

250 gr of veal stew;
160 grof peeled dry peas;
100 gr of tomato sauce;
Chopped carrots and celery;
50 gr of pastry flour;
25 cl of white wine;
Salt

METHOD

Soak the peeled peas for about two hours. In a casserole, brown the chopped vegetables with oil, add the previously floured meat and brown it. Reduce with white wine; then add the water with the tomato sauce. Cook for about one hour, then add the peas (previously rinsed) and cook again for about another hour.