1. In a heavy-bottomed Dutch oven, heat oil over high heat. Cook beef cubes for 4 to 5 minutes or until golden on all sides. Add flour and continue cooking for 2 minutes, stirring constantly.
2. Gradually pour in beef stock, continuing to stir. Add thyme and bay leaf. Cover and reduce heat to medium-low. Allow to simmer for 2 hours or until meat is tender.
3. Stir in carrots, onion, turnip, cabbage and potatoes, and cook for another 30 to 45 minutes or until vegetables are cooked but still slightly crisp. Add beans for the last 15 minutes of cooking. Season to taste and serve with Multigrain bread.

Suggestion for accompaniment : Multigrain Bread