Heat the oil in a large pot and fry the onion until golden, about 5 minutes, then add the garlic and cook for 1 minute.
Stir in the flour and cook for a further minute.
Add the vegetable stock, potatoes, carrots, bay leaves and pepper, stir well, bring to the boil then reduce the heat and simmer for 20 minutes or until the potatoes and carrots are tender.
Remove the bay leaves before serving.
Notes
Freeze the cooled stew in a freezer-safe container for up to 3 months. Store in the fridge for up to 5 days.