Name: Slow-cooker beef with tomato chutney
Prep time: 10 min
Cook time: 420 min
Total time: 430 min
Yield: 1
Ingredients: 18.20 gm olive oil; 800g gravy beef, trimmed, cut into 3cm pieces; 1 medium brown onion, chopped; 125.00 gm tomato chutney; 86.63 gm soy sauce; 32.00 gm brown sugar; 2 medium carrots, chopped; 3 celery stalks, chopped; 318.75 gm beef stock; 1 dried bay leaf; 4 sprigs fresh thyme; Steamed rice, to serve; Chopped fresh flat-leaf parsley leaves, to serve

Slow-cooker beef with tomato chutney

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Prep Time:
10 minutes

Cook Time:
420 minutes

Total Time:
430 minutes

Slow-cooked beef in rich tomato chutney for easy and comforting meal.

Ingredients:

18.20 gm olive oil
800g gravy beef, trimmed, cut into 3cm pieces
1 medium brown onion, chopped
125.00 gm tomato chutney
86.63 gm soy sauce
32.00 gm brown sugar
2 medium carrots, chopped
3 celery stalks, chopped
318.75 gm beef stock
1 dried bay leaf
4 sprigs fresh thyme
Steamed rice, to serve
Chopped fresh flat-leaf parsley leaves, to serve

Instructions:

In a large frying pan over medium-high heat, heat half of the oil. Brown the beef in 2 batches for about 5 minutes each. Transfer the beef to a 5.5 litre slow cooker.
Heat the rest of the oil in a frying pan, then add the onion. Sauté, stirring occasionally, for 5 minutes until the onion is just softened. Transfer the sautéed onion to the slow cooker.
Combine chutney, soy sauce, sugar, carrot, celery, stock, bay leaf, and thyme in the slow cooker. Season with salt and pepper, then stir well.
Cover with a lid and simmer on low for 7 hours, high for 4 hours, or until the beef is tender. Remove and discard the bay leaf and thyme.
Plate the beef with the savory sauce on a bed of fluffy steamed rice, and finish with a vibrant sprinkle of fresh parsley on top.

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