In medium bowl, place flour, salt and pepper. Add stew meat and toss to coat. Set meat aside.
Heat 2 tablespoons olive oil in large pan, add onion and garlic and cook until translucent.
Add remaining olive oil and meat and cook until browned on all sides.
Add beef stock and tomato sauce and stir.
Add potatoes, carrots and rutabaga, stir.
Bring to a low boil, cover and simmer for 1 hour.
Uncover and add enough cornstarch slurry to thicken slightly.
Serve with hot biscuits and a salad.