Heat the oil and add the chopped onion with a pinch of salt. Next add the bouquet garni.
Season the meat, coat it with flour and seal it in a pan with a little oil. When it is slightly golden, move it to the pot with the onion and spices. Add the red wine and add water until the meat is covered. Cook in a pressure cooker for 40 minutes on a medium heat.
After this time, open the pressure cooker and add the peeled carrots, tomato and water if necessary, leaving to cook for 10 minutes.
Next, repeat the same process but adding the peas and leaving to cook for another 5 minutes. Season with salt and serve with noodles sautéed with garlic.