Toss cubes in flour seasoned with salt and pepper. In large non stick fry pan heat 1 tbsp oil until hot, saute meat a few pieces at a time until browned, set beef aside
add remaining oil to pan and cook vegetables over medium low heat for 10 minutes, covering pan with lid.
Add garlic and herbs for final 3 minutes of cook time.
Return beef to pan and pour in wine, bring to a boil. Allow wine to reduce by half. Add crushed tomatoes and broth, return to boil, cover and simmer for two hours or until beef is tender. Serve with mashed parsnips and potatoes or rice