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Preheat oven to 160c fan and remove meat from fridge for at least an hour before cooking
Scatter some flour, salt and pepper over the beef and make sure it is evenly coated. A light dusting will do!
Heat some olive oil in your cast iron pot and when it's hot, brown the beef all over for as long as it takes to get golden brown. You might need to do this in batches.
Once browned, set the beef aside, take the heat down a little and if needed, add some more olive oil to the pot along with the fennel seeds and anchovies
Stir until the fennel seeds are fragrant and the anchovies are melted away.
Add in your fennel, carrot, celery, onion and garlic and cook down until super softened and golden
Add the herbs, prunes, chilli flakes, tomato paste and bay leaf and stir
Add in the red wine and the stock followed by the beef. The beef should be mostly submerged by the liquid. So use more of whichever liquid if you need to.
Lid on and in the oven for at leats 4 hours or until the meat is falling apart. Taste and season to make any adjustments.