In a large Dutch oven or ovenproof pot over medium-high heat, brown the meat in half of the butter (2 tbsp). Season with salt and pepper. Set the meat aside on a plate. In the same pot, soften the vegetables. Deglaze with the wine. Add 2 cups (500 ml) of the broth, the tomato paste and meat. Bring to a boil. Cover and bake in the oven for 3 hours, turning the meat over once or twice during cooking. Remove from the oven. Set the meat aside on a plate and keep warm.
