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
- 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.
- 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.
- Transfer the beef to a heatproof bowl. Use 2 forks to coarsely shred the beef. Return to the slow cooker and stir to combine.
- Divide the beef mixture among serving bowls.
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.