Curried Beef and Chickpea Stew
Equipment
- Slow Cooker
Ingredients
- 1 pound beef stew meat
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 (14.5 oz) can diced tomatoes
- 2 cups beef broth
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the beef stew meat, diced onion, and minced garlic into the slow cooker.
- Sprinkle the curry powder over the meat and vegetables, then stir to coat evenly.
- Pour in the diced tomatoes with their juice and the beef broth.
- Add the drained chickpeas, salt, and black pepper.
- Stir everything together, cover the slow cooker, and cook on low for 8 hours until the beef is tender.
Notes
Stir the stew once or twice during the last hour if you are nearby to help the sauce thicken. Use a mild or hot curry powder based on your household preference since the long cook mellows the spice. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth if the mixture thickens too much.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker
Cuisine: Indian
Equipment: Slow Cooker