Slow Cooker Chutney Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Tender beef slowly cooked in a savory chutney-spiced sauce with hearty root vegetables, perfect for comforting Australian dinners. This Australian beef recipe, ready in about 440 minutes, blends beef chuck, cubed, onion, and carrots 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 400 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Add this recipe to your weekly plan" 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.

Ingredients

• 2 lbs beef chuck, cubed
• 1 large onion, diced
• 3 medium carrots, sliced into 1/2-inch rounds
• 2 medium parsnips, chopped into 1-inch pieces
• 2 medium potatoes, peeled and cubed
• 2 cups beef stock
• 1/2 cup tomato chutney
• 2 tbsp Worcestershire sauce
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs cubed beef chuck in batches, browning all sides for 3-4 minutes per batch. Transfer browned beef to the slow cooker.
2. Step 2: In the same skillet, add 1 large diced onion and 3 minced garlic cloves. Sauté for 4 minutes until softened and fragrant, then transfer to slow cooker.
3. Step 3: Add 3 sliced carrots, 2 chopped parsnips, 2 cubed potatoes, 2 cups beef stock, 1/2 cup tomato chutney, 2 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to the slow cooker. Stir gently to combine.
4. Step 4: Cover and cook on low for 7-8 hours or on high for 4 hours until beef is tender and vegetables are cooked through.
5. Step 5: Before serving, taste and adjust seasoning if needed. Serve hot with crusty bread or mashed potatoes.