2) Remove the meat from the wine and pat dry with paper towels. Reserve the wine.
3) In a large Dutch oven, heat three tablespoons of the oil over medium-high heat. Season the meat on all sides with salt and pepper. Using tongs, place the meat in the pan and brown on all sides, about two minutes each side. Remove the meat and add the remaining oil. Add the pancetta and cook, stirring frequently for two minutes. Add the carrots, celery, garlic, olives, French beans, potatoes, rosemary, and sage. Cook for three minutes.
4) Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the meat to the pan and bring the liquid to a boil. Cover the pan and simmer for three to three and a half hours or until the meat is very tender.
5) Remove the meat and the rosemary sprigs from the stew. Place the meat on a cutting board and cut into quarters. Using two forks, shred the meat into bite-sized pieces. Add the shredded meat to the stew and cook until warmed through, about five minutes.