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Slow Cooker Beef Stew

With Fruit Chutney
Prep: 25 min

Cook: 4-8 hrs (slow cooker), 3 ½ hrs (oven)

Serves: 4

Average: 4.1 (64 votes)

Difficulty:
Cuisine: Australian
Saved: 508 Recipe by: Rosella

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.

Credit: Whisk Media Group

Reviews Print Save

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

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Method:

Step 1
Season flour with salt and pepper and
coat the beef cubes

Step 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

Step 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

Step 4
Transfer onion mixture to the bowl of slow
cooker. Add stock, carrots, celery and
chutney

Step 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.

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Jerry
MakeviaaEmail
Share big pot 1 year 7 months ago

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 1 year 10 months ago

This recipe gets a WOW from me and our family.

Thank you. Keep the great recipes coming please.
Love your website.

Robyn Tuckerman
Review 2 years 5 months 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

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