Heat oil in a saucepan over high heat. Cook beef, in batches, until browned. Remove set aside.
Add onion & garlic, cook for 2 mins. Add mushrooms & beef to pan. Cook for 3 mins until mushrooms have softened.
Add carrots, herbs, tomato paste & 1 ½ cups stock. Bring to the boil, stirring. Reduce heat & cook for 35 mins, stirring occasionally.
In a jug or bowl, combine remaining ½ cup stock with cornflour until smooth. Stir into beef mixture. Bring to the boil, stirring constantly. Cook for 5 mins, stirring occasionally, until sauce has thickened. Serve with mash & steamed green beans.