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Notes -
The reducing is the trick to this tasting good without several hours of cooking. By keeping the heat up it tenderises the meat and veggies quick and fries them a little - and by drawing some of the sugar out of the carrots it also caramelises a small amount of the onions and garlic - and using stock instead of water enhances the flavour. If you wait until the tomatoes are in you have to use a much lower heat so you don't burn the tomatoes and develop that acrid bite, and because it doesn't reduce until you get your sizzle back and can see the bottom of the pan, you don't get the caramelising. It's odd, but it works great.
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