A delightful twist on a classic Italian shredded beef recipe, perfect for hearty sandwiches.
Heat a small amount of oil in a large pot over medium heat.
Using a heavy-bottomed pot ensures even heat distribution.
Add the stewing beef to the pot and brown on all sides.
Don't overcrowd the pot; brown the beef in batches if necessary.
Add the chopped onion to the pot and sauté until softened.
Stir frequently to prevent the onion from burning.
Dissolve the bouillon cubes in hot water and pour into the pot along with the wine.
Scrape the bottom of the pot to deglaze and incorporate all the flavors.
Cover and simmer the beef on low heat until tender and shreddable, about 3 hours.
Check occasionally and add more water or wine if the liquid reduces too much.
Shred the beef using two forks and mix it back into the sauce.
Ensure the beef is fully coated with the sauce for maximum flavor.
Serve the shredded beef on crusty rolls, optionally topped with sautéed bell peppers and a slice of Provolone cheese.
Toast the rolls slightly for added texture and flavor.
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