Ingredients
- 1 tbsp (15 mL) Vegetable oil
- 2 lb (1 kg) Stewing beef, cut in 1/2-inch (1 cm) cubes
- 2 Each onions and carrots, chopped
- 2 Stalks celery, sliced
- 1 Can (19 oz/540 mL) stewed tomatoes
- 1 Can (19 oz/540 mL) chickpeas, drained and rinsed
- 1 cup (250 mL) Beef stock
- 1 Can (5-1/2 oz/156 mL) tomato paste
- 2 tbsp (25 mL) Chili powder
- 1 tsp (5 mL) Each ground cumin and dried oregano
- 3/4 tsp (4 mL) Salt
- 1 Sweet red pepper, chopped
Steps
- In large nonstick skillet, heat vegetable oil over medium-high heat. Brown stewing beef, in batches.
- Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker.
- Add onions, carrots, celery, tomatoes, chickpeas, beef stock, tomato paste, chili powder, ground cumin, dried oregano and salt.
- Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.
- Stir in red pepper. Cook on high for 15 minutes.
-
Stove-top Stew:
Brown beef in Dutch oven. Add onions, carrots, celery, tomatoes, chickpeas, beef stock, tomato paste, chili powder, ground cumin, dried oregano, and salt; cover and simmer over medium-low heat for 1 to 1-1/2 hours or until meat is tender. - Increase heat to medium; stir in red pepper and cook for 15 minutes.
