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.
Ingreadient:
- 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
Direction:
- Season flour with salt and pepper and coat the beef cubes
- 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
- 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
- Transfer onion mixture to the bowl of slow cooker. Add stock, carrots, celery and chutney
- 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
