In a large cast-iron skillet, place the olive oil, chopped vegetables and cloves of garlic. Cook for about 3 minutes over medium heat, until garlic gets light tan and the onions translucent. Remove vegetables and set aside. In the same oil add butter and increase heat. Add the meat and brown. Add herbs and deglaze with wine. Cook until the liquid is evaporated. Add tomatoes and cook at low heat. Let simmer for about 1.5 hours partially covered and 30 minutes not covered, as needed.
