Marinate the meat for about two hours in red wine to get the wine to break down the meat and make it extra tender. Then make the stew in Dutch oven and add all the ingredients. Make sure the meat is covered with wine and check on a regular basis to see if there is still enough fluids in the pan. Let the stew simmer for about 1,5 to 2 hours. The meat was melt in your mouth tender when it came out of the pan. I even think it would have been good with a shorter time but just check as you go along. Add seasoning to your liking