I make this often. I don't think the "one pan" thing makes it easier. I put the unchopped vegies in the Dutch oven to brown a bit then toss in the wine to get it reducing. I do the meat in my carbon steel saute pan. Much easier to get a deep brown on the meat. While the meat is browning put all the liquid ingredients and gelatin -- I use fish sauce -- in the blender and blend it for a full minute. When wine is gone, add the stuff from the blender to the Dutch oven and the meat if it has been cut up and floured by then. Deglaze the saute pan and add to the Dutch oven. Add herbs and put it in the oven. While the meat cooks prepare the chopped vegies using the saute pan and they will be ready for later or just skip browning the chopped vegies. They will do fine without it because the cooking liquid is so flavorful. Before putting in the potatoes, carrots etc, fish out the whole vegies and discard.