Turmeric Beef Stew with Chickpeas
Equipment
- Dutch oven
- Immersion blender or countertop blender
- Knife
Ingredients
- 1 pound beef stew meat, cut into 1-inch cubes
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 4 cups beef broth
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the beef cubes and brown them on all sides, about 6 minutes total. Remove the beef and set it aside.
- Add the onion and carrots to the same pot. Cook for 5 minutes until the onion softens. Stir in the garlic and turmeric and cook for 1 minute more.
- Return the beef to the pot. Pour in the beef broth and add one can of chickpeas. Season with salt and pepper. Bring to a simmer, then cover and cook for 45 minutes until the beef is tender.
- Ladle out about 1 cup of the broth along with the second can of chickpeas. Blend this mixture until smooth, then stir it back into the pot to create a creamy base.
- Simmer uncovered for 10 more minutes so the stew thickens. Taste and adjust salt and pepper if needed. Serve hot with fresh parsley on top.
Notes
Blend a slightly larger portion of chickpeas if you prefer an even thicker consistency. Leftovers reheat well on the stove with a splash of broth to loosen the texture. The parsley adds a fresh note that balances the turmeric.
Course: Soup
Cuisine: Mediterranean
Equipment: Dutch oven, Immersion blender or countertop blender, Knife
Cuisine: Mediterranean
Equipment: Dutch oven, Immersion blender or countertop blender, Knife