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BEEF - SLOW COOKER - CHUCK - Beef Stew With Chickpeas
Nb persons: 4
Yield:
Preparation time:
Total time:
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| Slow cooker beef stew with chickpeas DMN | |
| 1 tablespoon | all-purpose flour |
| 1 teaspoon | ground turmeric |
| Kosher salt | |
| ground black pepper | |
| 1 pound | lean stew beef, (such as top round), cut into 1-inch cubes |
| 1 tablespoon | olive oil |
| 1 medium | yellow onion, roughly chopped |
| ½ cup | chopped pitted prunes |
| 2 medium | carrots, roughly chopped |
| 1 medium | zucchini, chopped |
| 3 cloves | garlic, minced |
| Zest and juice of 1 | lemon |
| 2 teaspoons | grated fresh ginger |
| 2 teaspoons | minced fresh oregano, (or 1 teaspoon dried) |
| 1/3 cup | red wine |
| 1 cup | beef stock |
| 1 (15-ounce) can | chickpeas, drained and rinsed |
In a medium bowl, mix together the flour, turmeric and a hefty pinch each of salt and pepper. Add the beef cubes and toss to coat evenly.
In a large sauté pan over medium-high, heat the oil. Add the beef and brown on all sides, 2 to 3 minutes per side. Set aside.
Coat a 6-quart slow cooker with cooking spray, then arrange the onion on the bottom and the beef over it. Add the remaining ingredients, then cover and cook until meat is tender, about 8 hours on low or 4 hours on high. Taste, then season with salt and pepper.
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