Peel and slice the potatoes and carrots.
Peel and slice the onions and garlic.
Wash the Savoy cabbage and remove the stalks. Cut the cabbage into strips.
Cut the meat into 2cm cubes and season with salt and pepper. Wash the herbs and shake dry.
Heat the oil in an ovenproof pan or casserole dish. Sear the meat cubes until browned all over. Remove from the heat.
Remove two-thirds of the meat from the pan. Add half the vegetables to the pan and season with salt and pepper.
Return one third of the reserved meat to the pan and spread the remaining vegetables on top. Season with salt and pepper.
Add the remaining meat and sprinkle with herbs. Pour in the stock, cover and bring to the boil. Cook for 11/2 hours in a preheated oven at 180°C (160°C fan, gas 4).