3 medium sized carrots, chop finely
3 stalks of celery, chop finely
1 large onion, chop finely
4 cloves garlic, chop finely
100g streaky bacon
1.5kg of beef shin, dice it
1 cup of red wine
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon tomato paste
1 tin chopped tomato
Beef stock or water to cover the ingredients
1. Heat the oil in a stockpot with the strongest heat and add bacon first until the bacon oil starts to run. Then add carrots, garlic, celery, onion and tomato paste. Cook until all the vegetables start to caramelise. Stir occasionally.
2. Add beef and keep cook until beef is cooked on the outside. Add wine, stock, tinned tomato, rosemary and thyme and bring it to boil. Once the ingredients have started to boil, turn down the heat and simmer for at least 2 hours. Stir occasionally while simmering and after 2 hours it’s ready.