1.Heat half the oil in large saucepan; cook beef, in batches, until browned.
2.Heat remaining oil in same pan; cook shallots and garlic, stirring, until onion softens.
3.Add vegetables, wine, stock, the water, paste and thyme; bring to the boil. Reduce heat; simmer, covered, 1½ hours, stirring occasionally.
4.Add vermicelli; cook, uncovered, about 10 minutes or until just softened.
Recipe is not suitable to freeze.Note