Name: Slow cooker beef and bean stew recipe
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Yield: 1
Ingredients: 2 leeks, pale section only, coarsely chopped; 2 carrots, peeled, coarsely chopped; 350g swede or gold sweet potato; 3 garlic cloves, chopped; 1.2kg No Added Hormones Gravy Beef or Slow Cook Beef Brisket; 250ml beef stock; 400g can cherry tomatoes; 40.00 ml baby capers, chopped; 4 anchovy fillets, chopped; 2 zucchini, coarsely chopped; 400g can borlotti beans, rinsed, drained

Slow cooker beef and bean stew recipe

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Prep Time:
15 minutes

Cook Time:
420 minutes

Total Time:
435 minutes

Delicious slow-cooked beef and bean stew for an easy, make-ahead meal.

Ingredients:

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

Instructions:

In the slow cooker, combine leek, carrot, swede or sweet potato, garlic, beef, stock, tomatoes, capers, and anchovy. Cook covered on high for 4 hours (or low for 6 hours) until slightly thickened.
Combine the zucchini and beans with the beef in the slow cooker. Cook covered on high for 1 hour, then reduce heat to low and continue cooking for 1-2 more hours until the beef is extremely tender. Season to taste.
Place the cooked beef in a heatproof bowl, then use two forks to shred it. Mix the shredded beef back into the slow cooker and stir well.
Spoon the beef mixture into individual serving bowls.

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