Slow-cooker beef with tomato chutney

Slow-cooker beef with tomato chutney

This slow-cooker beef with tomato chutney has been especially designed for ease and comfort.

Ingredients

Direction

  1. 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.

  2. Step 2

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

  3. 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.

  4. 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.

  5. Step 5

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

Nutrition

Energy
2793kJ
Fat saturated
4.90g
Fat Total
14.40g
Carbohydrate sugars
g
Carbohydrate Total
78.90g
Dietary Fibre
4.90g
Protein
51.00g
Cholesterol
114.00mg
Sodium
2054.00mg

All nutrition values are per serve.

 

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