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This slow-cooker beef with tomato chutney has been especially designed for ease and comfort.
The ingredient of Slow Cooker Beef With Tomato Chutney
- 1 tablespoon olive oil
- 800g gravy beef trimmed cut into 3cm 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 massel beef stock
- 1 dried bay leaf
- 4 sprigs fresh thyme
- steamed rice to serve
- chopped fresh flat leaf parsley leaves to serve
The Instruction of slow cooker beef with tomato chutney
- 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
Nutritions of Slow Cooker Beef With Tomato Chutney
calories: 667 527 caloriescalories: 14 4 grams fat
calories: 4 9 grams saturated fat
calories: 78 9 grams carbohydrates
calories: n a
calories: n a
calories: 51 grams protein
calories: 114 milligrams cholesterol
calories: 2054 milligrams sodium
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calories: nutritioninformation