Bring a quart of water to a boil in a saucepan then add the beef. Par-boil the beef and scoop as much of the scum from the top of the liquid as possible. Cook for about 15 minutes or until no more scum forms on top. Drain the meat and discard the liquid.
Put the beef, three quarts water or beef stock and wine in a 4 ½ quart stock pot. Bring the liquid to a boil then turn the heat down to low. Simmer the stock for about one hour or until the beef is tender. The liquid should have been reduced to about two quarts.
Add the tomato paste and carrots to the pot and continue to simmer for about 10 minutes. Add the rest of the ingredients to the pot and continue to simmer for another 10 minutes or until all the vegetables are tender. Adjust the seasoning if necessary.
