Place the flour into a bowl and season with salt and pepper. Pat the meat dry then coat in the seasoned flour.Heat a large heavy based frying pan over a medium heat and add the oil and butter.Sear the meat for 3 – 5 minutes on each side, then transfer the meat to an ovenproof casserole dish. Reduce the heat and add a little more oil to the pan, add the onion, celery and carrot, and cook until the vegetables are slightly golden and fragrant. Add the garlic, herbs, wine and stock and the tinned tomato and bring to the boil, then reduce the heat and pour over the meat.Cover and place in a preheated oven and cook for 3 hours, checking to ensure enough liquid is present at all times. 30 minutes before serving add the baby potatoes in the liquid and continue to braise until the potatoes are cooked
Serve the beef with some crusty bread to mop up the delicious juices.