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


Step 1

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.

Step 2

Heat remaining oil in frying pan. Add onion. Cook, stirring, for 5 minutes or until just soft. Transfer to slow cooker.

Step 3

Add chutney, soy sauce, sugar, carrot, celery, stock, bay leaf and thyme to slow cooker. Season with salt and pepper. Stir to combine.

Step 4

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.

Step 5

Serve beef with sauce on steamed rice and sprinkle with parsley.

Slow Cooker - Beef with Tomato Chutney