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1
Place the flour in a shallow bowl and coat the meat on all sides, knocking off any excess flour.
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2
Set aside.
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3
Heat 3 tablespoons of the oil in a large saute pan set over high heat.
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4
Brown the meat a few pieces at a time.
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5
Be careful not to crowd the pan or the meat will steam, not brown.
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6
Add more oil to the pan as necessary.
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7
Transfer the browned meat to the insert of the slow cooker.
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8
Add the broth and red wine to the saute pan and bring to a boil over high heat, using a wooden spoon to scrape any browned bits of meat clinging to the pan.
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9
Cook until the liquids have reduced by half.
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10
Pour the broth and wine mixture over the meat into the insert, and then add the vinegar, soy sauce, tomato paste, onions, and peppercorns.
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11
Cover and cook on low for 7 hours or on high for 3 1/2 hours, until the meat is extremely tender when pierced with a fork.
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12
Add the olives, and cook for another 20 minutes.
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13
Serve with fusilli tossed with butter and parsley and steamed broccoli.
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14
*Cook's Note: To peel small onions easily, plunge them into boiling water for 10 to 15 seconds.
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15
Transfer them with a slotted spoon to a bowl of cold water.
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16
The skins will slip right off when loosened with a small, sharp knife.
