Beef stew recipe
A slow cooker beef stew recipe with chickpeas and carrots. Flavored with Middle Eastern spices for the ultimate comfort food meal throughout the year.
Servings: 6 Servings
Calories: 288kcal
Ingredients
- 2 Tablespoons olive oil.
- 2 pounds chuck roast beef. Trimmed and cut into 1 inch cubes.
- 1 medium onion diced.
- 3 garlic cloves minced.
- 2 carrots diced or sliced (optional)
- 2 cups beef broth or water.
- ¼ cup tomato paste.
- 2-3 bay leaves.
- 1 teaspoon paprika.
- ½ teaspoon ground black pepper.
- 1 teaspoon salt or to taste.
- ¼ teaspoon ground cumin.
- 1 can garbanzo beans washed and drained. (Note1)
Instructions
- In a large non stick skillet over medium heat, add olive oil.
- Add beef and brown.
- Add onion and garlic to the skillet and keep cooking for another 1-2 minutes.
- Place skillet content in the slow cooker.
- Add the rest of the ingredients except for the garbanzo beans.
- Cover and cook on high for 4 hours or on low for 7 hours.
- When it is almost done, uncover stir in the chickpeas.
- Cover and let it continue cooking.
Notes
- You can use dry chickpeas put place them from the start. You can also use any sort of vegetables you like.
- Fore more tips and variations please check the post above.
- Please check the nutrition disclaimer policy.
Nutrition
Calories: 288kcal | Carbohydrates: 7g | Protein: 36g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 878mg | Potassium: 781mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3735IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 4mg