Capetown Beef Potato Stew

Name: Capetown Beef & Potato Stew
Ingredients: oil (for frying); 2 lbs chuck roast, trimmed of fat,cut into 1 inch cubes; 1⁄2 cup flour (for dredging); 1⁄4 teaspoon kosher salt (for dredging); 1⁄4 teaspoon fresh ground black pepper (for dredging); 2 medium yellow onions, chopped; 2 cups beef stock (homade is best); 3 cloves garlic, minced; 1 inch gingerroot, finely grated; 2 tablespoons capetown masala, freshly ground; 1⁄4 teaspoon fresh ground black pepper; 1⁄4 teaspoon kosher salt; 2 lbs small red potatoes, skins on,quartered