Mom's Favourite Winter Stew

Submitted by Scandigirl

"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!"

 

• Ready In: 10hrs 20mins
• Ingredients: 13
• Serves: 6

ingredients

• 1 tablespoon olive oil
• 1 kg stewing beef, cut in 1 cm cubes
• 2 onions, chopped
• 2 carrots, chopped
• 2 stalks celery, sliced
• 1 (540 ml) can chickpeas, drained and rinsed well
• 250 ml beef stock
• 156 ml tomato paste
• 2 tablespoons chili powder
• 1 teaspoon cumin powder
• 1 teaspoon dried oregano
• 3⁄4 teaspoon salt
• 1 chopped sweet red pepper

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.