Dust stewing beef with seasoned flour and brown in hot oil. Transfer to a casserole dish. Fry a chopped onion with a crushed clove
of garlic until softened, then add carrots chopped into large chunks, sprinkle over a bit of the seasoned flour and cook for 2-3 minutes.
Pour in a cup of beef stock, stirring well as it comes to a simmer, then pour this over the beef, adding a bit more stock or water if necessary
to cover everything. Put a lid on and bake in a 160°C oven for 2 hours, stirring from time to time. Serve garnished with chopped parsley,
accompanied by mashed potato and cabbage.