1-Season the 1 kg of beef with half the olive oil and brown it in batches in a large ovenproof casserole dish over medium-high heat until golden.

2-Remove the beef and cook the onion, carrot, celery, and fennel in the remaining oil for 4 to 5 minutes until softened.

3-Sprinkle 2 tablespoons of plain flour over the vegetables and stir to coat, then gradually add 2 cups of beef stock while stirring to avoid lumps.

4-Return the beef and its juices to the pan, then add the diced tomatoes, Worcestershire sauce, soy sauce, and thyme sprigs, and bring everything to a boil.

5-Cover the dish and cook in the oven for 2 to 2.5 hours, stirring occasionally and adding extra stock or water if the mixture gets too thick.

6-Stir in the shredded silverbeet, cover, and let it stand for 10 minutes to wilt the greens.

7-Finally, sprinkle with chopped parsley and serve hot with mashed potato and steamed green beans for a complete meal.