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Place the beef in a mixing bowl. Season it with mixed herbs, salt, black pepper, garlic powder, onion powder, soy sauce, and 5 mL of vegetable oil. Mix thoroughly to ensure the beef is well-coated with the seasonings.
Transfer the seasoned beef to a Dutch oven, or a heavy-based pot or pan, and cook over medium heat until the meat is nicely browned. Next, add minced garlic, diced onion, and chopped celery to the pot. Continue by adding half a can of chopped tomatoes and crumble in a beef stock cube. Pour in some red wine and stir everything together. Cover with the lid and let it simmer gently for three hours.
After three hours, add the carrots and potatoes to the stew. Stir well to combine and place the lid back on. Leave the stew to cook for an additional 45 minutes to an hour, depending on how tender you prefer your vegetables.
Once the stew is ready, serve it hot with slices of baguette that have been buttered.