Slow cooker beef and bean stew

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This stunning slow cooker beef and bean stew is the perfect get-ahead dinner.


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


  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. 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. 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. Divide the beef mixture among serving bowls.

recipe notes

SERVE WITH flat-leaf parsley leaves and Coles Bakery Stone Baked by Laurent Sourdough Baguette.
FREEZE ME: Divide cooled stew among airtight containers. Freeze for up to 3 months. Thaw overnight in the fridge. Before serving, reheat in a saucepan over medium-high heat.

Credits: Taste