3 hours, 30 minutes
brown the beef in some oil on a high heat and transfer into a bowl. In the same pot cook the onion, shallots, celery and carrots until they begin to soften, add 1 tbs of tomato paste, add back in the meat, and enough stock to just cover everything and throw in the anchovies to add flavor. Season with sea salt and black pepper. Transfer into a casserole dish with lid, and bake in the oven for 2.5 hours at 300F.