Brothy Beef & Chickpea Stew
March 11, 2025 • 0 comments
This hearty stew has it all. Warm comforting spices like cinnamon, cumin, cardamom and paprika. Fiber rich chickpeas and protein packed beef. I prepare this in my slow cooker but I know this could be made in an oven set on low for a few hours. Your house will smell amazing either way!
Both my young kids and husband devoured this stew. It was a hit for all ages and we enjoyed serving ours with some whole milk Greek yogurt and homemade bread.
- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
- (2 pounds, trimmed & cut into 1/2 inch cubes) Chuck Roast
- (1 quart) 1 quart - Beef Bone Broth
- (6 cloves, finely chopped) Garlic (8oz)
- (1 large, chopped) Candy Onions (2lb)
- (1 small, shredded) Sweet Potatoes (2lb)
- (2 tablespoons) 1lb Salted A2/A2 Butter
- (1 teaspoon) Fine Celtic Sea Salt, 8oz
- (1/3 cup) Tomato Paste
- (1 tablespoon) Sweet Paprika
- (1 tablespoon) Ground Cumin
- (1 teaspoon) Ground Cardamom
- (1 teaspoon) Ground Cinnamon
- (2 cans, drained) Chickpeas
- (2 cups, freshly packed) Cilantro
- (1, juiced) Lime
Directions
- In a 6-quart slow cooker with a sauté option (if you don't have a sauté option you can do this part on the stove-top and then transfer to your slow cooker) melt the butter. Once melted add the onion and sweet potatoes and cook, stirring occasionally, until the veggies are softened.
- Stir in the garlic, tomato paste, spices and salt, and cook, stirring, until fragrant, about 1 minute.
- Add 1 quart of beef bone broth and scrape up any browned bits. Stir in the beef, then distribute in an even layer. Select "slow cook" and set the time for 7-8 hours. The stew is done when the meat easily shreds.
- Stir in the chickpeas, cilantro and lime juice. Serve with yogurt.
Notes
If you choose to do this in your oven I would place it in a 300F oven for 4 1/2 hours.
*Photo and recipe by Andrea from Let Them Eat Dirt (where you can find more farm to table recipes for your family).
