In a Dutch oven, sauté the chopped onion and garlic, add the beef and brown for 5-10 minutes.

Deglaze with the white wine. Add the tomato paste. Crumble the bouillon cube and add 2 cups of water, salt, pepper, thyme, and bay leaf.

Peel the carrots and cut them into thin slices, add them to the pot, and let cook on very low heat for 3-4 hours.