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Add the beef to an oiled large pan, cook until browned, add in the onion and garlic then leave to soften for a few mins. Pour in the stock and add the seasoning. Stir and add to a preheated oven for 2.5 hours on 160.
Remove from the oven when cooked and stir in the gravy until thickened. Put back into the oven for 20 minutes.
Peel and chop the veg into quarters. Then add to an oiled dish, and drizzle over some more oil. Season and shake to coat. Roast at 190 for 1 hour, then add the honey. Place back into the oven for a further 20 minutes.
Peel and chop the potatoes into quarters. Add to a large pan and coat with water. Parboil the potatoes until soft with a fork, then add to a generously oiled baking dish and roast for 1 hour 30 minutes, turning every half an hour.
Whisk together the flour and eggs, then add the milk and whisk again until smooth. Pour batter into hot oil, then cook for 25 minutes at 200. For large Yorkshire puddings the best trick is a large muffin/yorkshire baking tray.