Slow Cooker Beef Stew with Fruit Chutney

Recipe By:

Rosella

rosella.com.au [1]

Prep Time:

25 min

Cook Time:

4-8 hrs (slow cooker), 3 ½ hrs (oven)

Serves:

This old-fashioned beef stew has a sweet and savoury flavour thanks to the addition of fruit chutney. Generations of cooks have been using Rosella Fruit Chutney to make this classic Australian beef stew recipe.

Ingredients

2 tbsp plain flour
Salt and pepper
1.5 kg beef chuck steak, trimmed, cut into 5cm cubes
3 tbsp olive oil
1 large onion, sliced
2 cloves garlic, crushed
1 tbsp fresh thyme leaves
2 tbsp tomato paste
½ cup (125ml) dry red wine
¾ cup (185ml) beef stock
1 bunch baby carrots, washed and trimmed
2 stalks celery, sliced on diagonal into 2cm pieces
1 x 250g jar Rosella Fruit Chutney
⅓ cup chopped parsley
Creamy mash potato and steamed green beans, to serve

Method

Season flour with salt and pepper and coat the beef cubes
Preheat a large frying pan on medium-high heat. Add 2 tbsp oil and brown the beef on all sides, in batches. Transfer to slow cooker
In the same pan, heat remaining oil. Add onion, garlic and thyme. Cook, stirring often, over medium heat for 3-4 minutes until onion is tender. Stir in tomato paste. Add red wine. Bring to the boil
Transfer onion mixture to the bowl of slow cooker. Add stock, carrots, celery and chutney
Cover and cook on HIGH for 4-6 hours, or LOW for 7-8 hours. Top with chopped parsley. Serve with mashed potato and beans

Tips & Hints

To cook this recipe in the oven, preheat oven to 160°C/140°C (fan-forced). Follow recipe up to the end of step 3, using a large stovetop and ovenproof casserole. Add beef back to pot, cover and cook for 3 hours or until beef is tender. Top with chopped parsley and serve with mashed potatoes and beans.
Baby carrots can be replaced with regular carrots cut into thick batons.
This stew is great for batch cooking. Place portions into sealed containers. Label and freeze for up to 2 months. Defrost in the fridge overnight and then warm in a low oven, on the stove or in the microwave.