1-Preheat your oven: Preheat your oven to 180°C (160°C fan-forced) to get things going smoothly.

2-Season and brown the beef: First, season the beef with half the olive oil and brown it in batches in an ovenproof casserole dish over medium-high heat. This step locks in flavor, so set the beef aside once it’s nicely colored.

3-Cook the vegetables: Next, reduce the heat to medium and cook the onion, carrot, celery, and fennel for 4 to 5 minutes until they soften.

4-Coat vegetables and add liquids: Sprinkle the plain flour over the vegetables and stir well to coat. Gradually add the beef stock while stirring to avoid lumps, then return the beef and its juices to the pan. Mix in the diced tomatoes, Worcestershire sauce, soy sauce, and thyme sprigs, and bring everything to a boil.

5-Cook in the oven: Cover the dish and cook in the oven for 2 to 2 ½ hours, stirring occasionally and adding extra stock or water if needed, until the beef is tender.

6-Final steps: Stir in the shredded silverbeet, cover, and let it rest for 10 minutes before serving. Garnish with chopped parsley and enjoy alongside mashed potatoes and green beans for a fulfilling meal.