Parsley leaves, parmesan cheese and macaroni, to serve
Preheat oven to 180°C. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, add 2 about tbsp oil, and mix well. Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in casserole dish.
Reduce heat in the pan, add a little oil, add onion, garlic, celery and carrot, cook for 1–2 minutes, and stir occasionally.
Sprinkle in flour and stir until the vegetables are coated. Gradually pour in stock, stirring well. Add the cherry tomatoes and olives, stir until the mixture boils. Add to the casserole dish, stir to combine. Cover the casserole dish, place in oven, and cook until the beef is very tender. Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.
Sprinkle with parsley leaves and parmesan cheese and serve over pasta.
Replace the pasta with polenta or mash as a variation to the accompaniment for this dish.
After browning off all the ingredients, cook on low in the slow cooker until the beef is tender rather than the oven if desired.
Gravy beef or blade steak could also work well in the recipe.