In a large, heavy bottomed pot, add the olive oil and bring heat to medium. Once hot, add the onions and saute until soft and translucent - about six minutes.
Add the garlic to the onion and saute for 30 more seconds. Then, add the beef. Continue cooking until beef has browned. Then, add the butter.
Pour in the red wine, tomato sauce and the beef broth. Add a pinch of salt and bring to a boil. Then, cover, reduce heat to low and simmer for about 1.5 hours. The longer the better!
After an hour and a half, add the vegetables. Continue cooking for another 45 minutes, uncovered, on medium (simmering).
Season to taste with salt and pepper and serve!