In a dutch oven fry the finely chopped bacon in oil until it’s fragrant.

Add finely chopped celeriac, carrots, onion, parsley and garlic, sautée everything. Season with salt. Push to one side of the pot.

Add the meat and fry until it’s not red anymore. Season with salt, deglaze with rum.

Add tomatoes and bay leaves, bring to a boil.

Cover with a lid and simmer on small heat for at least 2 hours.

Remove bay leaves, season with salt, pepper and sugar.