Slow Cooker Beef Stew with Fruit Chutney
Slow Cooker Beef Stew with fruit chutney, serving 4 in 3½-8 hours, features tender beef cubes, onion, thyme, and Rosella chutney for a delicious, comforting meal.
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Cooking tools:
- Slow cooker
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Oven
- Tongs
- Plate
Ingredients
- 2 tbsp plain flour
- Salt
- pepper
- 1 1/2 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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