Preheat the oven to 325 degrees F. Season the beef with salt and pepper, and then coat in flour, shaking off excess. Reserve the leftover flour. Heat oil in a Dutch oven or large oven-proof pot set over medium-high heat. Cook beef until nicely browned, then remove and set aside. Add onions, mushrooms and garlic to the pot. Cook, stirring, 3-4 minutes. Sprinkle in reserved flour and mix well. Slowly, stirring constantly, mix in the stock. Add the red wine, herbs and reserved beef to the pot and bring to a simmer. Cover and cook in the oven for 75-90 minutes, or until beef is tender. Adjust seasoning and serve.