With the rack in the middle position, preheat oven to 165 °C (325 °F).
In a large ovenproof skillet, brown the meat in the oil. Add the onion and cook until it softens. Deglaze with the wine and cook for 1 minute.
Add the potatoes and cook for 2 minutes to brown them slightly. Season with salt and pepper. Cover and roast in the oven for about 2 hours or until the meat is fork-tender and the sauce has reduced and is full-bodied. Turn the meat and potatoes two or three times during cooking. Add water, if needed.
Meanwhile, in a skillet, bring the carrots, water and oil to a boil. Season with salt and pepper. Cover and simmer for about 10 minutes or until the carrots are tender. Add the snow peas and cook, covered, for about 3 minutes or until al dente. The liquids should be almost completely evaporated. Drain any excess liquid.
In a large serving dish, spread the vegetables, meat and potatoes. Garnish the meat with the rosemary, and the vegetables with the olives.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.