“I got this recipe from Every Day Italian!! It looks awesome and not too hard to make!”
1 stew

Ingredients Nutrition


  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.

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