Prepare all the vegetables first. In a large pan, sauté onions, carrots, and onions with a little bit of olive oil until fragrant. Add garlic and herbes de provence and cook a little longer.

Transfer the vegetable mix to your large pot-au-feu pot.

Cut the stewing beef into 1 inch cubes, season with salt and pepper. Brown the meat on medium-high heat. Add in red wine and tomatoes and cook for 10 minutes or so.

Brown the beef round - keeping it whole.

Once the meat is browned, add everything to the pot. Add bouquet garni, turnips, and potatoes. Add enough water to cover the meat and bring to boil. Taste for seasoning.

Turn down the heat and gently simmer for 3 hours. Serve topped with fresh herbs.