Cut the meat into cubes, season with salt and pepper and roll it in flour, then fry it in heated olive oil in a large saucepan. Allow to cook for about 10 minutes, stirring so that the pieces fry well. Drain and set aside.
Fry the onions until golden, along with the finely chopped garlic and chopped into thin slices carrots. Simmer for 10 minutes, while stirring.
Put the meat in, add the red wine and stir with a wooden spatula. Pour in the broth, add the peeled, cleaned of seeds and chopped tomatoes, the grated peel of 1 lemon, thyme and basil.
Wait for it to boil, put salt and pepper, cover the dish and leave on low heat for about 2 hours.