Total Calories: 114
Combine the orange juice, red wine, celery, carrots and onion in a large zip-lock plastic freezer bag. Add the meat and marinate in the refrigerator overnight.
When ready to cook, remove the meat from the marinade and dust with flour on all sides. In a Dutch oven, warm the olive oil and when the oil is hot, sear the meat until a deep brown. Add the beef stock, salt, pepper and the marinade, cover the pot and place in an oven pre-heated to 325 degrees.
Turn and baste the beef every 30 minutes for 3-4 hours until fork tender.
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