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Pat beef dry with a paper towel and sprinkle with salt and pepper
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Heat 1 tablespoon olive oil over high heat in a heavy based pot. Add beef and brown on all sides, then place onto a plate.
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Turn stove to medium low and add remaining olive oil.
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Add onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes. Add garlic.
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Add remaining ingredients and return the beef to the pot (add the juices too). Turn the stove up and bring it to a simmer, then turn it down to low. Cover the pot and cook for 1 hr 45 minutes. Then remove the lid and let it cook for a further 30 minutes until the beef is tender enough to pull apart with forks and the liquid has reduced to be a thick sauce.
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Adjust the seasoning to your taste with salt and pepper.
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Turn the stove off and remove the beef from the sauce into a large bowl. Shred it coarsely with two forks. Then return it to the sauce. Place the lid on and set aside until ready to serve.