Rinse and chop potatoes and carrots and put in large stock pot. Fill with enough water to cover and bring to boil. Once boiling, lower to medium-high, cover and cook for 10 minutes. Add onion, green beans and savory. Bring back to boil, then lower heat, cover and simmer. In large skillet, heat olive oil. When hot, sauté garlic and Italian seasoning for 1 minute. Add stew meat and cook until almost done (when pressed with fork, pink juice flows). Remove meat and add to stew. Whisk flour into drippings until you have a roux (paste). Add a small amount of milk (1/4 - 1/3 cup), salt and pepper, and whisk until smooth. Add to stew and stir. Cover and simmer an additional 10-15 minutes until potatoes and carrots pierce easily with a fork.