1 tablespoon olive oil
800 g gravy beef, trimmed, cut into 3 cm pieces
1 medium brown onion, chopped
1/2 cup tomato chutney
1/3 cup soy sauce
2 tablespoons brown sugar
2 medium carrots, chopped
3 celery stalks, chopped
1 1/4 cups beef stock
1 dried bay leaf
4 sprigs fresh thyme
Steamed rice and chopped fresh flat-leaf parsley leaves, to serve
Heat half the oil in large frying pan over medium-high heat. Cook beef, in 2 batches, for 5 minutes or until browned. Transfer to the bowl of a 5.5 litre slow cooker.
Heat remaining oil in frying pan. Add onion. Cook, stirring, for 5 minutes or until just soft. Transfer to slow cooker.
Add chutney, soy sauce, sugar, carrot, celery, stock, bay leaf and thyme to slow cooker. Season with salt and pepper. Stir to combine.
Cover with lid. Cook on low for 7 hours, or high for 4 hours, or until beef is tender. Remove and discard bay leaf and thyme.
Serve beef with sauce on steamed rice and sprinkle with parsley.