Stew with beef marinated in red wine

Ingredients:

• 1 - 1.3 kg beef brisket
• 1 bottle (750 ml) Chianti
• 4 tbsp. l. olive oil
• 1 slice pancetta (120 g), cut into 0.5 cm pieces.
• 3 medium carrots, peeled and cut into 1cm pieces.
• 1 stalk celery, cut into 1cm pieces.
• 2 cloves garlic, peeled
• 1/4 cup (45 g) olives, halved
• 180g green beans, halved[u][/u]
• 4 medium red potatoes, halved
• 2 sprigs of rosemary
• 2 sage leaves
• 1 can (425 g) canned diced tomatoes
• 4 cups beef broth

Preparation:

1. Place the beef in a 22x32 cm glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 1.5 hours. Then turn the meat over and marinate for another 1 hour and 30 minutes.
2. Remove the meat from the wine and pat dry with paper towels. Do not pour out the wine.
3. Heat 3 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the meat with salt and pepper on all sides. Using tongs, place the brisket in the pan and sear on all sides, about 2 minutes per side.
4. Add the meat and the remaining olive oil to the pan. Add the pancetta and cook, stirring frequently, for 2 minutes. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage. Cook for 3 minutes.
5. Pour in the wine, tomatoes, and beef broth and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Return the meat to the pot and bring the liquid to a boil. Cover and simmer for 3-3.5 hours, or until the meat is very tender.
6. Remove the meat and rosemary sprigs from the stew. Place the meat on a cutting board and cut into quarters. Using two forks, shred the meat. Add the shredded beef to the stew and cook for about 5 minutes.