Slow Cooker Beef Stew with Fruit Chutney

Slow Cooker Beef Stew with Fruit Chutney recipe
Credit: Whisk Media Group
Recipe by: Rosella
Average: 4.2 (45 votes)
212 Collected
Prep:  25 min
Cook:  4-8 hrs (slow cooker), 3 ½ hrs (oven)
Serves:  4
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.

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Slow Cooker Beef Stew with Fruit Chutney
  1. Season flour with salt and pepper and coat the beef cubes
  2. 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
  3. 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
  4. Transfer onion mixture to the bowl of slow cooker. Add stock, carrots, celery and chutney
  5. 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.

Feedback and Reviews

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Robyn Tuckerman
6 months 1 week ago
Cooked this in my oven,had no fresh thyme so used one level teaspoon of dried,and also used port instead of red wine,was rich sweet and very delicious,will definitely make again,our family loved this