Slow Cooker Beef Stew with Fruit Chutney

Ingredients

Scaled for your household (4 portions) · original serves 4

• Plain flour2 tbsp
• Saltto taste
• Black pepperto taste
• Beef chuck steak1.5 kg
• Olive oil3 tbsp
• Brown onion1
• Garlic cloves2 clove
• Thyme leaves1 tbsp
• Tomato puree (paste)2 tbsp
• Dry red wine125 ml
• Beef stock185 ml
• Baby carrots1 bunch
• Celery2
• Rosella Fruit Chutney250 g
• Flat-leaf parsley¼ cup
• Prepared mashed potato (optional)to taste
  Source does not specify an amount; no quantity invented.
• Prepared steamed green beans (optional)to taste
  Source does not specify an amount; no quantity invented.

Method

1. 1

   Season flour and coat beef cubes. Brown beef in 2 tablespoons oil in batches; transfer to a slow cooker.

2. 2

   Warm remaining oil in the pan. Cook onion, garlic and thyme for 3–4 minutes. Stir in tomato paste and red wine and bring to a boil.

3. 3

   Transfer to the slow cooker with stock, carrots, celery and chutney. Cover and cook on HIGH for 4–6 hours, until tender. Finish with parsley and serve with prepared mash and green beans.