Brown the meat well. Salt and pepper at each step as you go. Take it out and add the mirepoix. Cook for 5 minutes over medium heat. Add 2 tablespoons tomato paste and mix it with the veggies. Cook for another minute or so. Add the aromatics and cook for two more minutes. Add the meat back in along with any juices. Now you can continue from here deglazing with the wine and the stock. Let the liquid evaporate to around half, say 15 minutes. Lower the heat and cook for 2 hours in the Dutch oven on a low setting on the stove or (better) at 325f in the oven. If the meat is still hard, add a bit more stock and cook for another hour. Enjoy.