Add a dash of oil to the casserole dish if necessary and sauté the carrot, celery, ginger, garlic, and shallots for 5 minutes until lightly colored. Add the tomato purée and cook for 1–2 minutes. Put the beef back into the pan, then pour in the orange juice and wine, stirring and scraping up all the bits at the bottom. Bring to a boil, then lower the heat and simmer for 2 minutes until the alcohol has burned off.