Heat the olive oil in a large pan over medium-high heat. Cook beef in batches in hot oil until brown completely roughly 5 minutes per batch stop

Remove brown beef cubes to a plate lined with paper towels, keeping pan over the heat and retaining the drippings from the beef

Cook and stir onion, celery, and carrots in the retained beef drippings until just soft and about 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture

, Bring to a boil while scraping the brown bits of food of the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, about 7 to 10 minutes. Stir tomatoes into the mixture

Return beef to this pan with potatoes, basil, thyme, marjoram and sage. For beef stock and tomato sauce over the mixture, bring the liquid to a simmer

Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.