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Slow cooker beef and bean stew

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Filled with hearty beans, this Slow cooker beef stew is a classic comfort dish. Warm up from the inside out and give this hearty recipe a go.

  • Serves6
  • Cook time7 hour
  • Prep time15 minutes
Slow cooker beef and bean stew

Ingredients

  • 2 leeks, pale section only, coarsely chopped
  • 2 carrots, peeled, coarsely chopped
  • 350g swede or gold sweet potato, peeled, coarsely chopped
  • 3 garlic cloves, chopped
  • 1.2kg Coles Australian No Added Hormones Gravy Beef or Slow Cook Beef Brisket
  • 1 cup (250ml) beef stock
  • 400g can cherry tomatoes
  • 2 tbs baby capers, chopped
  • 4 anchovy fillets, chopped
  • 2 zucchini, coarsely chopped
  • 400g can borlotti beans, rinsed, drained

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the leek, carrot, swede or sweet potato and garlic in a slow cooker. Add the beef, stock, tomatoes, capers and anchovy. Cover and cook for 4 hours on high (or 6 hours on low) or until the mixture thickens slightly.

  2. Step 2

    Add the zucchini and beans to the beef mixture in the slow cooker. Cover and cook for 1 hour on high. Reduce heat to low and cook for a further 1-2 hours or until the beef is very tender. Season.

  3. Step 3

    Transfer the beef to a heatproof bowl. Use 2 forks to coarsely shred the beef. Return to the slow cooker and stir to combine.

  4. Step 4

    Divide the beef mixture among serving bowls.

Recipe tip

Serve with flat-leaf parsley leaves and Coles Bakery Stone Baked by Laurent Sourdough Baguette.