Slow Cooker Beef Stew With Fruit Chutney Food

SLOW COOKER BEEF STEW WITH FRUIT CHUTNEY

Slow Cooker Beef Stew with Fruit Chutney image

Categories Beef

Yield 4

Number Of Ingredients 15

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

Steps:

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

SLOW-COOKER BEEF STEW

Slow-cooker beef stew image

Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour - it will be an instant family favourite

Provided by Lulu Grimes

Categories Dinner, Main course, Supper

Time 4h20m

Number Of Ingredients 13

Ingredients

1 onion, chopped
2 celery sticks, finely chopped
2 tbsp rapeseed oil
3 carrots, halved and cut into chunks
2 bay leaves
½ pack thyme
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes or stock pots
900g beef for braising such as skirt, buy a whole piece and cut it yourself for bigger chunks or buy ready-diced
2 tsp cornflour (optional)
½ small bunch parsley, chopped
buttery mash, to serve (optional)

Steps:

Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften - about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don't add salt as the stock may be salty).
Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.

Nutrition Facts : Calories 474 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 0.2 milligram of sodium

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