1.     Season beef with salt and pepper and dredge in flour. In a large saucepan, heat olive oil and sauté the garlic and onions until fragrant.

2.     Place beef in saucepan with garlic and onion and sear on all sides. Add beef stock and bring to a boil. Lower temperature and simmer for approximately 30 minutes or until the beef is slightly tender (can pierce through it with a fork, but not so easily).

3.     Add cubed potatoes and continue to simmer. If you are using fresh vegetables add them now, otherwise wait for another 30 minutes. Add frozen peas and carrots and continue to simmer for another 30 minutes. Season to taste if necessary.

4.     If you want to thicken your stew, do it now by using a slurry comprised of 1 tablespoon of cornflour (4.5 syns) mixed with 4tbsp of water. Mix well with a whisk and pour into stew stirring constantly as you pour. This stew should thicken up within a minute. If needed, repeat the process until you have the consistency you like.