Slow-Cooked Beef Chuck with Bush Tomato Chutney

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty slow-cooked Australian beef chuck braised until tender, served with a tangy and sweet bush tomato chutney that brings native flavors to the plate. This australian-inspired beef ready in about 200 minutes blends beef chuck roast, olive oil, large, diced yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 6 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 3 lbs beef chuck roast with 1 tsp sea salt and 1/2 tsp black pepper, then sear it on all sides until browned, about 4 minutes per side. Remove and set aside.
  2. Step 2: Add 1 large diced yellow onion, 3 sliced carrots, and 4 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Pour in 2 cups beef broth and 1 cup red wine, scraping the bottom of the pot to release browned bits.
  4. Step 4: Return the beef to the pot, cover, and reduce heat to low. Simmer gently for 3 hours until the beef is fork-tender.
  5. Step 5: While the beef cooks, prepare bush tomato chutney by combining 1/2 cup chopped dried bush tomatoes, 2 tbsp brown sugar, 1/4 cup apple cider vinegar, and 1/2 tsp ground allspice in a small saucepan. Simmer over low heat for 20 minutes until thickened.
  6. Step 6: Serve the slow-cooked beef sliced or shredded with a generous spoonful of the bush tomato chutney on top.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef Chuck with Bush Tomato Chutney take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Beef Chuck with Bush Tomato Chutney?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Beef Chuck with Bush Tomato Chutney?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef Chuck with Bush Tomato Chutney for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef Chuck with Bush Tomato Chutney?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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