Place the meat in a large bowl and marinade with the chopped vegetables, herbs, spices and wine. Season with fresh salt and pepper. Let the meat marinade for 12 hrs in the refrigerator, turning the meat often for best results. Remove the marinated meat(but reserve the vegetables and juices)and place the meat on kitchen towel to dry. Sprinkle the meat pieces with salt. In a large heavy pot, heat the olive oil and butter. When very hot, carefully put in the meat, browning it on all sides to seal in the juices. Slowly add in the reserved marinade juices and vegetables, and the beef stock. Gently bring to the boil with lid on, and then lower the heat and continue to simmer on a low heat for 2 to 3 hours. When the meat is cooked and you are ready to serve, remove the meat from the sauce and pass it through a fine sieve. Serve the sliced beef on top of mashed potatoes and spoon over the rich wine sauce. Suggested accompanying wine: DELICATA Gran Cavalier Barrel Matured Merlot D.O.K. Malta