-
1
Place the beef in a 13 by 9-inch glass baking dish.
-
2
Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours.
-
3
Turn the meat over and marinate for another 1 1/2 hours.
-
4
Remove the meat from the wine and pat dry with paper towels.
-
5
Reserve the wine.
-
6
In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat.
-
7
Season the meat on all sides with salt and pepper.
-
8
Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side.
-
9
Remove the meat and add the remaining oil.
-
10
Add the pancetta and cook, stirring frequently for 2 minutes.
-
11
Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage.
-
12
Cook for 3 minutes.
-
13
Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.
-
14
Return the meat to the pan and bring the liquid to a boil.
-
15
Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender.
-
16
Remove the meat and the rosemary sprigs from the stew.
-
17
Place the meat on a cutting board and cut into quarters.
-
18
Using 2 forks, shred the meat into bite-size pieces.
-
19
Add the shredded meat to the stew and cook until warmed through, about 5 minutes.
