Chop the beef into cubes. Sear on all sides. Add the beef stock. Scrape the bottom of the pan. Put into the oven at 300 for almost 2 hours.

After the beef has been in a little over an hour, get all your veg chopped and ready. Start cooking the onion in some butter for about 6-7 minutes. Add the carrot and celery next and cook another 5 minutes. Add the cabbage and cook 7-8 minutes. Add in the garlic and cook for 3 minutes. Add in the thyme and coriander and cook 2 minutes. Add the stock. Take the beef out of the oven and pour the whole contents into the pot. Simmer until the beef is tender, another half hour to an hour. Fish the beef out of the pot and shred it before adding it back in.

Add more liquid if needed. Add about 1/2 cup of potato flakes and stir and bring to a simmer. Add more if needed until you reach the desired thickness. Serve!