Bring a large pot of salted water to boil. Wash and dice the potatoes into 1/2 inch cubes and add to the water once boiling. Cook for 10-12 minutes, or until fork tender.
Heat a large pot or dutch oven over medium high heat with a drizzle of oil. Once hot, add the beef and cook for 3-5 minutes until browned on the outside. Remove from the pot and set aside. Thinly slice the green onion.
Add carrot to the pot and cook for 3-4 minutes until softened. Add the ginger, garlic, spice blend and crumble in the stock cube. Drain and rinse the black beans and add to the pot. Sprinkle in the flour and give everything a good stir. Add the worchestershire sauce, diced tomatoes and 1.5 cups of water (3 cups for 4 servings). Add the beef back to the pot and bring everything to a simmer. Reduce heat, and cook for about 15 minutes stirring from time to time to ensure even cooking.
When the potatoes are done, drain using a mesh sieve and add back to the pot. Add 1/2 cup of milk (1 cup for 4 servings), 1-2 tbsp. of butter (2-4 tbsp. for 4 servings) depending on how rich you like your potatoes, and season with salt. Mash with a fork or potato masher until smooth and lump-free. Taste again to adjust seasoning, adding more salt, butter or milk if necessary.
Once timer goes off, remove stew from the heat. Taste and adjust seasoning, adding salt and pepper to your liking. Divide mashed potatoes and stew between serving dishes. Top with sliced green onion and raisins. Enjoy!