Heat 1 tbsp oil in a large frying pan.
Put the beef in a bowl, sprinkle with the
flour and seasoning, then mix until well
coated. Fry in batches, adding more oil
if necessary, until everything is well
browned. Transfer to a casserole dish.
Add another tbsp oil to the pan and
stir in the onion and carrots. Cover
and gently cook for 10-12 mins until
softened, then remove the lid and cook
until just beginning to brown. Stir in the
garlic and cook for 1 min more. Pour in
the wine and stir well, letting it boil up
for 1 min, then pour the whole mixture
over the meat. Add the stock, bay leaves
and thyme, bring to a simmer, then
cover and gently simmer for 2½ hrs until
the meat is very tender. If the sauce
looks a bit thin, remove the lid and
continue to cook until it thickens. Eat
half now; chill or freeze the rest for later (see 'Goes well with' for ideas on using the rest of the stew).