|3||garlic cloves — crushed|
|2||birds eye chilli — finely chopped|
|1||onion — finely chopped|
|4||leeks — finely chopped|
|125 g||bacon — chopped|
|4||carrots — peeled and cubed|
|1 cup||beef stock — concentrated|
|1||tinned tomatoes — peeled and chopped|
|2 cup||red wine|
|1 handful||fresh rosemary — and thyme|
|salt and freshly ground black pepper — to taste|
Heat the olive oil in a large iron cast pot or casserole dish. Brown the pieces of meat, and set aside.
Add the garlic, chili, onion, leeks, bacon and carrots to the pot, and fry for a few minutes until the onion is translucent.
Deglaze the pan by adding the stock, tin of tomatoes, and wine. Put the meat back into the liquid, add the herbs, bay leaves and season.
Leave to slow cook on low heat for 5 hours, covered, stirring every now and then.
After cooking time, you can remove the meat from the liquid and turn up the heat to reduce the juices.
Season to taste, serve with mashed cauliflower and rainbow carrots.