INGREDIENTS:
SERVINGS 4
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
Method:
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.