Season the beef with the salt and pepper, then dredge in the flour and shake off any excess. Heat a large Dutch oven or other heavy-bottomed pot over medium-high heat until very hot (about 450°F). Add 2 tablespoons of the vegetable oil. When the first whisp of white smoke appears, add the beef in batches, if needed, and brown on all sides until deep golden brown. Transfer to a plate.   

Add the remaining tablespoon of oil and the onions, carrots, celery and garlic. Cook, stirring occasionally, until the aromatics get some color, but don't burn, 2 to 3 minutes.  

Deglaze the pot with the wine and reduce by three-fourths, lightly scraping the bottom with a wooden spoon to release the browned bits so they become part of the sauce. Add the stock, parsley, rosemary, sage, thyme and bay leaves, then add the beef and any juices accumulated on the plate. Stir to combine, then bring the liquid to a boil and reduce to a simmer. 

Place a lid ajar on the pot and let the liquid simmer until the meat can be easily shredded with a fork, 2 to 3 hours. Before serving, remove the herb stems and bay leaves and check the seasonings.