Melt the butter in a saucepan. Add the chopped onions, meat cut into small pieces, the tomatoes cut into quarters (or the tomato sauce) and cook on a medium heat for 25 to 30 minutes until the juice evaporates.

Add 2 glasses of salted water to the saucepan. Cover. - Cook for an hour longer on a low heat.

Peel and quarter the potatoes. Peel and cut the carrots into long pieces. Add the carrots and potatoes to the meat. Cover and cook for 3/4 to 1 hour. Five minutes before serving, heat the green peas in the saucepan and serve.