1-Begin by preheating your oven to 180 degrees Celsius (160 degrees fan-forced) to set the stage. This method ensures the beef becomes tender and the flavors meld together nicely.

2-First, prepare all your ingredients. Dice the 1 kg of chuck beef into 3 cm pieces and chop the vegetables like the onion, carrots, celery, and fennel. This prep work, which takes about 15 minutes, helps everything run smoothly and cuts down on stress during cooking.

3-Next, season the beef with half of the 2 tablespoons of olive oil and brown it in batches in an ovenproof dish over medium-high heat. Brown the meat slowly in small batches for optimal color and flavor, as this step locks in the taste. Once done, set the beef aside to rest.

4-Then, add the remaining olive oil and cook the onion, carrot, celery, and fennel for 4 to 5 minutes until they soften. Stir in the 2 tablespoons of plain flour to coat the vegetables, which helps thicken the sauce. Gradually pour in the 500 ml of beef stock while stirring to avoid lumps, creating a smooth base.

5-Return the browned beef and its juices to the dish, then add the 400 g can of diced tomatoes, 1 tablespoon each of Worcestershire sauce and soy sauce, and the 5 sprigs of fresh thyme. Bring everything to a boil before covering and cooking in the oven for 2 to 2.5 hours. Stir occasionally and add extra stock or water if needed to keep it moist.

6-Finishing Touches After the cooking time, remove the dish from the oven. Stir in the shredded silverbeet, cover, and let it rest for 10 minutes so the greens wilt just right. Finally, sprinkle with the 1/3 cup of chopped parsley and serve alongside mashed potato and steamed green beans for a complete meal. This step-by-step process, with a total cooking time around 3 hours, guarantees tender beef that’s worth the wait.