Set the oven to 350F.

Cube the beef in 1-2" pieces. Sear well in batches in a large pan (it will need to be big enough for the whole dish). Set aside after each batch. Turn the heat to medium and cook the salt pork to release fat. Soften the carrots and onion, then add the garlic and cook another minute.

Add the flour to coat the vegetables then deglaze with the wine and stock. Add the tomato paste, herbs (about one sprig of each tied together, or stripped and chopped fine), salt and pepper. Put in the oven and bake until the meat is starting to get tender, about 2-3 hours. Chop the larger mushrooms in quarters, smaller in half, and add to the pan and bake until the meat is fork tender, about another 30 minutes.