Cut your beef into small cubes, also prepare your vegetables by peeling your carrots and cutting into chunks, cut the potatoes into bite size pieces
Add oil to your stew pot Note 9. Bring the cooking element to a medium heat with your pan on it.
Add diced beef, sprinkle in garlic powder, thyme, rosemary, teaspoon chilli (optional), salt and pepper. Cook beef at a high heat until it is all browned off (3-4 mins)
Add carrots and potatoes. Microwave peas for 2 minutes then add them also
Add beef stock and crushed tomatoes
Add wine and stir to combine
Place the lid on your pot, reduce the temperate to medium low and cook for 30 mins
Remove lid, using a heatproof jug, scoop out 2 cups of stew liquid, add 2 tbs of flour to this, stir quickly to combine. Continue to stir till your liquid has become thick with the flour mixed in. Add this back to your pot and stir
Cook for a further 15 minutes, with the lid on at a medium heat. Note 10
Serve with freshly cracked pepper