2 tbsp. vegetable oil
1kg Aberdeen angus braising/stewing beef, chopped into bite-size chunks
2 tbsp. plain (all purpose) flour mixed with a pinch of salt and pepper
2 large onions
3 cloves garlic, peeled and crushed
2 tbsp red current jelly (or cranberry sauce)
500ml red wine
2 large carrots, peeled and chopped
2 medium potatoes, peeled and chopped
Half a small swede, peeled and chopped
700ml beef stock (water plus 2 stock cubes is fine)
2tbsp tomato puree
1 tbsp Worcestershire sauce
4 bay leaves
2 tsp dark brown sugar
¾ tsp salt
¾ tsp crushed black pepper
Fresh thyme sprigs
Chunks of fresh bread
Preheat the oven to 160c/325f
Heat the oil in a large pan. Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until golden brown all over. Add the onions and cook for a further 5 minutes. Stir in the garlic. Add the red currant jelly, then pour in the red wine and simmer for 5 minutes.
Add in the carrots, potatoes, swede, stock, tomato puree, Worcestershire sauce, bay leaves, sugar, salt and pepper. Bring to a gentle boil then place a lid on and cook in the oven for 3-4 hours – stirring a couple of times during cooking (alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours).
Serve topped with a little fresh thyme and some freshly cut bread.