In a roasting pan, sauté 1 diced onion in the oil until soft, add the tomato paste and sauté for 5 minutes. Remove from heat and let cool.
Spike the other onion with orange zest as well as cloves and place in the center of the casserole.
Add the carrots, garlic, bacon, braised meat, thyme, parsley and bay leaf to the casserole as well, season with plenty of salt and pepper. Pour the red wine, close the pot tightly. Bring to the boil and place in the oven preheated to 150°C for 6 hours, checking a few times in the meantime to see if there is still enough liquid.
