Slow Cooker Beef and Prune Stew | RICARDO

Ingredients

• 1 1/2 (675 g) boneless beef blade roast, cubed (see note)
• 3/4 cup (150 g) pitted prunes
• 1/4 cup (10 g) cilantro, finely chopped, plus more for serving
• 3 carrots, cut into 3/4-inch (2 cm) pieces
• 1 red bell pepper, seeded and diced
• 1 bag (250 g) sliced leeks
• 1 can (19 oz/540 ml) chickpeas, rinsed and drained
• 2 cups (500 ml) beef broth
• 1/4 cup (60 ml) tomato paste
• 2 tbsp curry powder
• 1 tsp ground cinnamon
• 1 tsp (5 ml) harissa
• 2 zucchini, diced