In a large saucepan heat oil on medium high, brown the meat for about 5 minutes. Take out the meat and set aside. Add the onion and carrots and celery and potatoes and cook in the pan with lid on for about 5 minutes or until veg are soft. Return meat back into pan and add soup base. Bring to a boil and then simmer on a low heat for 2 hours checking regularly. Check the seasoning and add as needed. If your sauce needs to thicken slightly mix the cornflour and water together to make a slurry and then mix into the stew till it has thickened, then serve in bowls and crusty bread.