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-inspired beef recipe, ready in about 440 minutes, blends beef chuck, cubed, onion, 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 "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.

Ingredients

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