This slow-cooker beef with tomato chutney has been especially designed for ease and comfort.
- 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.
All nutrition values are per serve.