Season meat with S/P. Heat 3-4 quart saute pan over med-high heat. Add 1 tablespoons EVOO, and swirl to coat the bottom of the pan. When the oil is hot, add the meat and brown it deeply on all sides (7-10 minutes). Remove from heat and let sit on a plate.
Add remaining oil, onions, carrots, celery and garlic cloves. Saute stirring frequently, until veggies are just beginning to soften (about 4 minutes).
Return meat to the pan, and add broth, potatoes, basil and bay leaf. Bring broth to a boil, then reduce heat to med-low. Add wine. Let simmer for 10 minutes, then reduce heat to low.
Cook over low heat for 3 hours. Taste periodically, add S/P if needed. After removing heat, discard bay leaf, and serve hot.