Total Time
10hrs 20mins
Prep 20 mins
Cook 10 hrs

During the cold winter months after a day skiing, there is nothing more satisfying and easy than a slow cooking stew. I prefer my crock-pot for this one, but you can also cook this using a stovetop method. I have always served this with broad noodles or rice and of course a wonderful home baked crusty roll!

Ingredients Nutrition

Directions

  1. In a large pot heat olive oil over medium-high heat.
  2. Saute in batches stewing beef, onions, carrots and celery.
  3. Add chickpeas, beef stock, tomato paste, chili powder, cumin, oregano and salt.
  4. Bring to a boil and then transfer to a crockpot.
  5. Cover and cook on low for 8-10 hours or until meat is tender.
  6. Add chopped sweet pepper and cook for another 15 minutes.
  7. Flour can be stirred up in a bit of water if thickening is needed.

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