Tuscan Beef Stew With Chianti

2 ½ to 3lb fine beef brisket
4 tablespoons extra virgin olive oil
1 bottle (750 ml) Chianti wine
4 ounces pancetta (cut to ¼ inch pieces)
2 peeled garlic cloves
3 medium peeled carrots (cut to ½ inch pieces)
6 ounces “halved” green beans
¼ cup “halved” kalamata olives
2 sprigs fresh rosemary
4 medium red potatoes (quartered)
2 fresh sage leaves
15 ounce can of diced tomatoes
4 cups or 1 quart of low-sodium beef broth
Fresh ground pepper and salt
Chopped Celery stalk (cut to ½ inch pieces)

Remove the meat from the wine and paper towel dry. Keep the wine and place it to the side.

Completely season the meat with salt and pepper. Over medium-high heat, place 3 tablespoons of the olive oil in a large Dutch oven. Add the meat to the pan and brown on all sides (approximately 2 minutes per side). Remove the meat to a plate.

Now, add the remaining 1 tablespoon of olive oil and the pancetta to the Dutch oven. Cook for 2 minutes and stir frequently. Add the celery, garlic, carrots, olives, rosemary, green beans, potatoes, and sage. Cook for another 3 minutes. Pour the tomatoes, wine, and beef broth into the Dutch oven, scraping up the brown bits that cling to the bottom of the oven with a wooden spoon. Return the meat to the oven and bring the liquid to a boil. Cover the Dutch oven and simmer over low heat for 3 to 3 ½ hours or until the meat becomes very tender.

Take the meat, sage, and the rosemary out of the Dutch oven. On a cutting board, cut the meat into quarters. Then, use forks to shred the meat into bite size pieces. Place the shredded meat back in the Dutch oven and heat until fully warm for serving (approximately 5 minutes).