Curried Beef & Chickpea Stew
As the weather cools down, we're all about warm and hearty meals that we can set and forget.
We use healthy 100% grass-fed beef (still need more convincing that beef is healthy? Read our post here) and spice it up with fresh ginger and Indian curry spices. Sweet potatoes, onions, and chickpeas round out this dish to make it a meal. Serve over white rice, cauliflower rice, or with your favorite flat bread.
While we used a dutch oven, you can make it easier by using your slow cooker or instant pot! We made enough for leftovers, so feel free to scale down for a smaller crowd.
Total time: varies by method; Serves: 8
- 2 lbs 100% grass-fed beef stew meat
- 1 12-oz. can chickpeas, drained and rinsed
- 1 medium sweet potato, cubed
- 1 medium onion, chopped
- 5 cloves of garlic, minced
- 2-inch knob of ginger, grated
- 2 tsp favorite Indian curry powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp of maple syrup, honey, or desired sweetener
- 1 TBS lemon juice
- ~1ish cup of water or chicken broth
- salt and pepper to taste
- 1/2 bunch of cilantro, chopped
If slow cooking in your oven, set to 350 degrees. In cookware of choice add the beef stew meat (preferably thawed, otherwise add more cook time), along with all of the ingredients except for cilantro. Add more liquid if needed. It shouldn't be soup-consistency, but you do want a little extra liquid for cooking.
Cover and set in the oven for 3 hours for tender, falling-apart-beef (or low for 8 hours in your slow-cooker). You'll want to check it about halfway through to make sure there is still enough liquid left.
Remove from oven, add chopped cilantro, and taste to see if additional salt and pepper are needed. Serve with rice of choice and enjoy!
Let us know if you try this one!