Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
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.
- 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.
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Tina
Beef stew with fruit chutney - Absolutely loved this recipe, but the 1.5kg of steak is way too much for 4 serves, am wondering if it is a typing error and it should be servings for 8 ?
Samantha
Horrible. - I hated this and so did my kids disgraceful do not waste your money and time on this
Melsy Ireland-Griffiths
The best - Both my hubby and I just love this…. I cook it slower if I have the time or I put it on the pressure cooker on my crockpot pot that has all different settings love it both ways…. Thank you so much for such a yummy recipe….
Jerry
Make a big pot - I have been buying lots of beef chunks when they are on special and I make a big pot of this stew and save it in the freezer. I cut the carrots smaller and have tried using pumpkin and sweet pottao because not everything has been available. I have used the filling in my pie maker too. I have a big one and a small one. I love it and will probably make it in summer too alhough my wife might have had enough of the oven by then.
JimmyJ
WOW - This recipe gets a WOW from me and our family. Thank you. Keep the great recipes coming please. Love your website.
+ 12 star only ratings in addition to the reviews above
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