1. Place the beef in a 13x9 inch glass baking dish. 2. Pour the wine over the meat and cover. 3. Marinate in the refrigerator for 3 hours turning the meat over halfway through. 4. Remove meat from the wine and pat dry with paper towels. 5. Reserve wine. 6. In a large pot, heat 3 tablespoons of the oil over medium-high heat. 7. Season the meat on all sides w/salt and pepper. 8. Place the meat in the pan and brown on all sides, about 2 minutes on each side. 9. Remove the meat and add the remaining 1 tablespoon of oil. 10. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage. 11. Cook for 3 minutes. 12. Pour the reserved wine, tomatoes, and beef broth into the pan. 13. Scrape the brown bits that cling to the bottom of the pan w/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 3.5 hours or until the meat is very tender. 16. Remove the meat and 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
