Heat the oils and brown the sliced beef on all sides, drain
Add the diced onions and garlic to the fat and sweat until the onions start to soften. Stir in the flour and cook for 1 minute, stirring occasionally.
Stir in the tomato puree cooking for a further minute. Add the hot stock, a little at a time stirring well, then stir in the worcestershire sauce. Add the bayleaves and simmer for 45 minutes until the meat is half cooked.
Add the diced carrots, swede, celery and thyme, season and stir. Continue to simmer for a further 20 minutes, then add the peas and cook for a further 5 minutes until fully cooked