Pat beef dry and sprinkle with salt and pepper. 

Heat 1 tablespoon of oilive oil in a heavy pot over high heat. Add the beef and sear on all sides until brown, then place on a plate. 

Turn the burner to medium-low and add the remaining olive oil.

Add garlic and onion, saute for 2 minutes, then add the carrots and celery and saute again for 5 minutes. 

Add remaining ingredients and the beef to the pot, pour in any juice on the plate as well. Turn the heat up and bring pot to a simmer, then reduce heat just until it is bubbling very gently. 

Cover the pot and cook for 2 hours or until beef is tender enough to shred. 

Remove beef from pot and shred with 2 forks before returning to the pot. Simmer for 30 minutes or until sauce is reduced. 

Taste and add salt and pepper to taste.