Start by cutting the veggies into your desired-size pieces. Cut 2 onions into quarters, mushrooms in half, and carrots to a similar size. The, trim the edges of the carrots, place in a bowl and set aside
Next, cut your bacon into small strips and crush your garlic cloves
Now, heat up a pan over a medium to high heat with a base of oil. Sear the short ribs until browned all over and then add bacon and garlic. Stir fry them until the bacon is crispy
Add in the red wine and simmer on a medium heat for 30 mins. Whilst the meats cooking prepare your chesnut puree; melt the butter and sauté 1/3 onion until translucent. Add chestnut and cook for 2 mins. Add the cream and boil until it bubbles quite intensely. Put them into a mixer and grind them. Mesh through a strainer for more velvety texture!
In the meantime, make your soy sauce base. Combine the water, soy sauce and brown sugar and add to the pan once the 30 minutes is up. Now, add the rest of the veggies and simmer on a medium to low heat for 1 hour and you're ready to plate!