Add the tomato paste and the garlic and cook for 1–2 minutes, mashing the paste into the vegetables as it cooks.
Add the flour and toss to coat. Cook for 2 minutes more.
Add red wine and turn the heat to medium-high, stirring to lift up anything stuck to the bottom of the pot. Pour in the Worcestershire sauce and beef stock.
Return the beef to the pot along with the fig jam, thyme sprigs, and bay leaves. Bring to a boil, taste, and season the gravy with salt and pepper. Reduce heat to low and simmer for 30 minutes until thickened. Stir occasionally and add a splash of water or beef stock if the liquid reduces too quickly.
Discard the bay leaves and thyme sprigs.