Slow cooker beef and bean stew

https://www.taste.com.au/recipes/slow-cooker-beef-bean-stew-recipe/jfm70tvq

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 Coles Australian No Added Hormones Gravy Beef or Slow Cook Beef Brisket

1 cup (250ml) beef stock

400g can cherry tomatoes

2 tbsp baby capers, chopped

4 anchovy fillets, chopped

2 zucchini, coarsely chopped

400g can borlotti beans, rinsed, drained

Instructions

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.

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.

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.

Step 4

Divide the beef mixture among serving bowls.