Prepare the beef: Pat the beef cubes dry with kitchen paper. This is a crucial step for getting a good sear. In a large bowl, toss the beef with the plain flour, a generous pinch of salt, and a good crack of black pepper until each piece is lightly coated. The flour will help thicken the soup later.

Sear the beef in batches: Heat 1 tablespoon of olive oil in a large frying pan or skillet over a medium-high heat until it shimmers. Add the beef in a single layer—don’t overcrowd the pan, or it will steam instead of brown. You should hear a satisfying sizzle as the beef hits the pan. Sear for 3-4 minutes per side until each piece is a deep, rich brown colour, almost mahogany. The smell at this stage is incredible, a promise of the flavour to come. Transfer the seared beef to the slow cooker. Repeat with the remaining beef, adding the second tablespoon of oil as needed.

Sweat the aromatics: Reduce the heat to medium. Add the chopped onions to the same pan. They will sizzle and release a fragrant, sweet smell as they soften. Cook for 5-6 minutes, stirring occasionally, until they are translucent and just beginning to catch a little colour at the edges. Add the minced garlic, carrots, and celery, and cook for another 2-3 minutes. The carrots will start to smell sweeter, and the celery will release its fresh, herbal aroma.

Deglaze the pan: Pour about 100ml of your beef stock into the pan with the vegetables. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan—this is where so much flavour lives. Let it bubble for a minute until it reduces slightly, then pour the entire contents of the pan (the vegetables and the liquid) into the slow cooker with the beef.

Add the liquids and herbs: Pour in the tinned chopped tomatoes and the remaining beef stock. Add the bay leaves and dried thyme. Give everything a good stir. The liquid should just about cover the beef and vegetables. If it doesn't, add a splash more stock or water.

Slow cook to perfection: Place the lid on the slow cooker and set it to cook on LOW for 6 hours. After this time, the beef will be fork-tender. The smell filling your kitchen will be rich, savoury, and deeply comforting. Add the diced swede and potatoes, pushing them down into the broth. Replace the lid and cook for a further 1-2 hours on LOW, or until the root vegetables are tender when pierced with a knife.

Finish and serve: In the last 5 minutes of cooking, stir in the frozen peas. They don't need long to cook, just enough to heat through and turn a vibrant, bright green. Taste the broth and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves. Ladle the steaming soup into bowls and garnish generously with fresh chopped parsley.