Working in batches, over medium/high heat brown seasoned beef pieces in olive oil in a dutch oven or heavy bottomed pot.
Combine browned beef pieces with the remaining ingredients and mix well.
Slow Cooker:
Cook on low for 8 hours or high for 4 hours. For less 'juicy' sauce, broth can be reduced to 1/4 or 1/2 cup.
Pressure Cooker:
Cook under high/standard pressure for 35 minutes. Can be quick depressurized or allowed to depressurize naturally.
Oven:
Bake at 350 for 2 hours or until meat is tender.
Notes
Browning the meat is optional. I have made this beef several times, while I like the extra depth of browned meat flavor, most often I omit the browning and just combine everything together and cook.