Slow Cooker Beef Stew with Fruit Chutney

Step back in time with this old-fashioned beef stew, a classic Australian dish that has been passed down through generations. The secret ingredient that sets this stew apart is the iconic Rosella Fruit Chutney, which adds a delightful sweet and savory flavor to the hearty beef. This recipe has stood the test of time, and countless cooks have relied on the magic of Rosella Fruit Chutney to create a stew that is both comforting and deeply flavorful. As the tender beef simmers in a rich and aromatic broth, the enticing aroma will fill your home, evoking memories of family dinners and cherished moments shared around the table. Embrace tradition and create a culinary masterpiece with this timeless beef stew, which promises to become a beloved favorite in your household.

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
• 1⁄2 cup (125ml) dry red wine
• 3⁄4 cup (185ml) beef stock
• 1 bunch of baby carrots, washed and trimmed
• 2 stalks of celery, sliced on a diagonal into 2cm pieces
• 1 x 250g jar Rosella Fruit Chutney
• 1⁄3 cup chopped parsley
• Creamy mash potato and steamed green beans, to serve

PREPARATIONS:

• Season flour with salt and pepper.
• Cut beef chuck steak into 5cm cubes.
• Slice the onion.
• Crush the garlic.
• Wash and trim the baby carrots.
• Slice the celery on a diagonal into 2cm pieces.

INSTRUCTIONS:

1. Coat the beef cubes with the seasoned flour.
2. Preheat a large frying pan on medium-high heat. Add 2 tbsp of olive oil and brown the beef cubes on all sides, working in batches. Transfer the browned beef to a slow cooker.
3. In the same pan, heat the remaining olive oil. Add the sliced onion, crushed garlic, and fresh thyme leaves. Cook, stirring often, over medium heat for 3-4 minutes until the onion is tender. Stir in the tomato paste and add the dry red wine. Bring the mixture to a boil.
4. Transfer the onion mixture to the slow cooker, along with the beef stock, baby carrots, sliced celery, and Rosella Fruit Chutney.
5. Cover the slow cooker and cook on HIGH for 4-6 hours or on LOW for 7-8 hours, until the beef is tender. Top the stew with chopped parsley before serving. Serve the beef stew with creamy mashed potatoes and steamed green beans.

YIELD:

• Serves 4-6

TIPS & HINTS:

• For oven cooking, preheat the oven to 160°C/140°C (fan-forced). Follow the recipe up to the end of step 3, using a large stovetop and ovenproof casserole. Add the browned beef back to the pot, cover it, and cook in the oven for 3 hours or until the beef is tender. Top the stew with chopped parsley before serving. Serve the stew with mashed potatoes and beans.
• This stew is perfect for batch cooking. Divide the stew into sealed containers, label them, and freeze for up to 2 months. Defrost the stew in the refrigerator overnight, then warm it in a low oven, on the stovetop, or in the microwave.

This old-fashioned beef stew is a testament to the enduring appeal of classic Australian dishes and the role that cherished ingredients like Rosella Fruit Chutney play in creating culinary magic. As generations of cooks have discovered, this secret ingredient infuses the stew with a delightful sweet and savory flavor that elevates it to a whole new level of deliciousness.

The heartwarming aroma of the stew as it simmers in the slow cooker or oven brings back memories of family gatherings and shared meals. It is a dish that warms not only the body but also the soul, providing comfort and satisfaction with every spoonful.

The tender beef chuck steak, coated with seasoned flour and browned to perfection, becomes incredibly succulent as it cooks low and slow. The addition of tomato paste and dry red wine enhances the rich and flavorful broth, while the baby carrots and sliced celery add a delightful crunch and vibrant color to the stew.

The star of the show, Rosella Fruit Chutney, imparts its sweet and tangy essence, beautifully complementing the savory elements of the dish. This iconic ingredient has been treasured by Australian cooks for generations, and its inclusion in this beef stew continues to enchant taste buds.

As you savor each spoonful of this old-fashioned beef stew, you’ll appreciate the simplicity and timelessness of the recipe. It is a dish that embodies the essence of home-cooked meals and the joy of sharing a delicious, comforting meal with loved ones.

For added convenience, this stew is perfect for batch cooking. You can divide the stew into sealed containers and freeze it for up to two months. This way, you can enjoy the heartwarming flavors of this traditional beef stew whenever you desire, making it an excellent option for busy weeknights or lazy weekends.

In conclusion, this old-fashioned beef stew with Rosella Fruit Chutney stands as a testament to the enduring appeal of traditional Australian recipes and the special ingredients that make them truly memorable. So, gather your loved ones around the table, serve up this comforting stew with creamy mashed potatoes and steamed green beans, and savor the heartwarming taste that has been beloved for generations.