1) Peel and chop the onion. Peel the carrots and cut them into 5 mm thick slices. Deprive the meat of any fat (or have it cleaned by your butcher). Heat 4-5 tablespoons of oil in a thick-bottomed pot and brown the meat over high heat on all sides. When it is golden brown add the bacon and, after 2 minutes, the onion he garlic cloves peeled, whole or, if you like, chopped.

2) Sprinkle with the flour, turn the meat, mix well and leave to flavor for a few minutes. Salt, pepper, add bay leaf and thyme and wet with the wine. Bring to a boil, lower the heat to low, cover the pan and continue cooking for about 90 minutes, turning the meat from time to time and checking that the cooking juices do not dry out too much. In case, add a little boiling water.

3) Add the carrots, stir and cook for another 15 minutes or until they are cooked al dente; if you prefer them softer, continue for another 5-6 minutes. Season with salt, pepper and cut the meat into thick slices. Serve it as you like accompanied with polenta, boiled potatoes or mashed potatoes.