05If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.06Once browned remove meat from pot and place on a deep plate (to catch the juices).07Add vegetables to dutch oven, stirring often, cook until lightly browned and tender.08Add garlic and cook until fragrant, about 1 minute.09Add stock, bring to a boil and stir/scrape until all the brown bits are removed from the bottom of the pan.10Add red wine and sugar. Allow to boil until alcohol smell is gone, put thyme, meat and accumulated juices back in pan.11Add water until liquid comes halfway up sides of the meat.12Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal).13Place in oven, be sure to turn the meat over every 30 minutes or so.14Cook until fork tender, 2 1/2- 3 1/2 hours (meat needs to remain above 200 degrees F. for 30 minutes).15Remove meat from pan onto serving plate, cover with foil.16Place dutch oven back on stove; boil till liquid is reduced to 1 1/2 cups or so (about 15 mins).17Thicken if desired.