2 tbsp vegetable oil

1 kg (2.2 lbs) Aberdeen Angus braising or stewing beef, cut into bite-sized pieces

2 tbsp plain (all-purpose) flour, mixed with a pinch of salt and pepper

2 large onions, peeled and chopped

3 garlic cloves, peeled and crushed

2 tbsp red currant jelly (or cranberry sauce)

500 ml (about 2 cups + 1 tbsp) grape juice or apple juice

2 large carrots, peeled and chopped

2 medium potatoes, peeled and chopped

½ small swede (rutabaga), peeled and chopped

700 ml (about 3 cups minus 1 tbsp) beef stock

2 tbsp tomato puree (tomato paste)

1 tbsp Worcestershire sauce

4 bay leaves

2 tsp dark brown sugar

¾ tsp salt

¾ tsp freshly ground black pepper

Fresh thyme sprigs for garnish

Crusty bread or rolls to serve

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Preheat the oven to 160°C (325°F), fan-assisted.
Heat the vegetable oil in a large oven-safe pot or Dutch oven. Toss the beef in the seasoned flour and fry over medium-high heat for 7–8 minutes, until browned on all sides.
Stir in the chopped onions and cook for another 5 minutes, allowing them to soften. Add the crushed garlic and cook for 1 minute.
Stir in the red currant jelly (or cranberry sauce) and pour in the grape juice or apple juice. Let it simmer for 5 minutes to reduce slightly, scraping up any browned bits from the bottom of the pot.
Add the chopped carrots, potatoes, and swede. Pour in the beef stock, then stir in the tomato puree, Worcestershire sauce, bay leaves, sugar, salt, and black pepper.
Bring the mixture to a gentle boil, then cover with a lid and transfer to the oven. Cook for 3–4 hours, stirring once or twice during cooking, until the beef is tender and the sauce thickens.
Alternatively, transfer to a slow cooker and cook on high for 5–6 hours or low for 7–8 hours.
Once cooked, ladle the stew into bowls and garnish with fresh thyme sprigs. Serve with crusty bread or rolls for dipping.

If using a slow cooker, follow steps until adding the stock and vegetables, then transfer to the slow cooker and cook on high or low as directed.

For best flavor and tenderness, use braising or stewing beef like Aberdeen Angus or chuck.

Feel free to add other root vegetables like parsnips or turnips for variety.