Slow Cooker Beef Stew with Fruit Chutney
Credit: Whisk Media Group
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Slow Cooker Beef Stew with Fruit Chutney
Ingredients:
Try another Aussie classic
Aussie families love their curried sausages and have been making this classic version for generations
Click here to get the recipe.
Click here to get the recipe.
- 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.
