Preheat the Oven. Preheat your oven to 160°C (325°F), fan-assisted. This slow and gentle temperature ensures the beef becomes meltingly tender.

Prepare and Brown the Beef. Pat the beef dry with paper towels to help it brown properly. Toss it in the seasoned flour mixture.

Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Working in batches, add the beef and brown it on all sides for 7–8 minutes. Remove the browned pieces and set them aside. Avoid overcrowding — this helps achieve that deep, caramelized flavor.

Add the Aromatics. In the same pot, reduce the heat slightly and add the chopped onions. Sauté for about 5 minutes, scraping up any browned bits from the bottom. Add the crushed garlic and cook for 1 minute until fragrant.

Deglaze and Build Flavor. Stir in the red currant jelly, allowing it to melt into the onions. Pour in the red wine and bring to a gentle simmer for 5 minutes. This will lift all those flavorful bits from the pan and begin reducing the wine slightly.

Add the Vegetables and Seasonings. Add the chopped carrots, potatoes, and swede. Pour in the beef stock and stir in the tomato puree, Worcestershire sauce, bay leaves, dark brown sugar, salt, and pepper. Return the browned beef to the pot and mix well.

Slow Cook to Perfection. Bring everything just to a gentle boil. Cover with a tight-fitting lid and transfer to the preheated oven.

Let it cook slowly for 3–4 hours, stirring once or twice during the process. The beef should become fork-tender and the sauce thick and rich.

Slow Cooker Method:. Transfer everything to your slow cooker instead. Cook on high for 5–6 hours or low for 7–8 hours, until the beef is tender.

Finishing Touches and Serving. If you notice any excess fat on the surface, skim it off during the last hour of cooking. Taste and adjust seasoning as needed.

Ladle the stew into bowls, garnish with fresh thyme, and serve with crusty bread for dipping.