When oil is very hot, add the onions, carrots and garlic.

Add carrots, and cook until slightly tender, about 1 minute.

Add carrots and potatoes to the pot of boiling water.

After 15 minutes, add the white wine and carrot.

Brown lightly over medium heat for 4 minutes; then, add the celery and carrots.

Add carrots, stir to coat with oil and continue roasting for one hour.

Add carrots and garlic and cook as above for 7 minutes.

Add carrots, and continue simmering for 30 minutes, or until slices are tender.

Add the chili and carrots, and cook for another minute.

Add whole onions, carrots and water to cover vegetables.