beef stew with potatoes and chickpeas recipe

Beef Stew with Potatoes, Peppers, and Chickpeas

15 min prep time, 3 hour cooking time, serves 6 people

Tender potatoes, melt-in-your-mouth beef, chickpeas paired with tons of spices: these are the parts of Beef Stew that make it one of my favorite childhood meals. By using a slow cooker to cook beef and potatoes over the course of several hours, you can make a meal teeming with enough flavor to satisfy the whole family.


  • 2 lbs beef, cut in 1 inch cubes
  • 6 large potatoes, peeled and cut into 4 pieces each
  • 2 red bell peppers, chopped
  • 1 large can chick peas
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp red crushed pepper
  • 1/2 tsp turmeric
  • 1/2 tsp dry mint


  1. Wash the beef and pat dry with a paper towel. Add 2 tbsp of olive oil to a skillet. Add the beef cubes and sauté for a few minutes on each side, making sure the beef has started to brown.
  2. Transfer the sautéed beef to a slow cooker. Add water or beef broth to the slow cooker so it covers the beef. Cook for 1 hour on a high setting.
  3. Add potatoes, salt, crushed red pepper, turmeric, and dry mint. Mix well and cook for another hour.
  4. Drain and rinse the can of chickpeas. Add the chickpeas and chopped red bell peppers, cooking for another hour or until everything in the stew is tender.
  5. Turn the slow cooker off or to a low setting and serve.