Place lamb and flour in a large snap-lock bag. Season, seal and shake well to coat. Heat 1 tablespoon oil in a large heavy-based saucepan over medium heat. Cook lamb, in batches, for 4-5 minutes or until browned, adding extra oil as needed. Set aside on a plate.
Add remaining oil to pan and cook onion, carrot and celery, stirring, for 5 minutes or until onion has softened.
Return lamb, any juices and potato to pan then add stock, tomato paste, Worcestershire sauce, thyme and bay leaves. Bring to the boil, reduce heat to low, cover and cook for 1hr 15 minutes or until lamb is tender, adding a little extra stock or water, if needed. Stir through silverbeet and peas. Replace lid and set aside for 5 minutes. Season. Remove bay leaves and thyme stalks.
Sprinkle lamb stew with parsley and serve with salad leaves and crusty baguette.
Tips
Add turnips, swedes, green beans or your choice of shredded leafy greens to the stew to mix the vegetables up.
