Place all the ingredients except the cornflour in a casserole dish. (You can sear the meat for extra flavour, but my grandmother never did and this stew was always delicious!)
Over low heat, bring to a simmer and cook for 4-5 hours on low. Check the meat every hour to ensure enough liquid is present in the casserole.
When ready to serve, in a bowl, combine the 2 tbsp cornflour with 4 tbsp cold water. Stir well to avoid any lumps. Pour into the casserole and gently stir to combine with the hot liquid. Simmer for a further 2-3 minutes and check the consistency. Repeat and add extra cornflour mixture if required to create a coating texture.
Check the seasoning and serve with some brown bread.
Freeze any leftovers and store for up to 2 months in the freezer.