1. Fry the onions and garlic in the oil in a pan or flameproof casserole until golden
2. Add the meat and cook until browned.
3. Sprinkle over the flour and cook until golden
4. Gradually stir in the stock and bring to the boil stirring all the time
5. Add the seasoning, tomato puree and bouquet garni
6. If cooking in a pan transfer to a casserole
7. Cover and cook 170ºC / 325ºF for 1¼ hours
8. Stir in the peas and cook for a further 20 mins