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.
Ingredients
- 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
Instructions
- 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.
- 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.
- Add potatoes, salt, crushed red pepper, turmeric, and dry mint. Mix well and cook for another hour.
- 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.
- Turn the slow cooker off or to a low setting and serve.