Slow Cooker Fragrant Beef Stew with Yams and Chickpeas
This fragrant version of Beef Stew features a mix of pungent sweet and savory spices as well as less traditional additions of prunes, yams and chickpeas. It is a beautiful blending of unexpected flavors perfect to warm a chilly night.
The recipe could be doubled if desired, keeping the ratio of ingredients the same.
Servings 6 5-6 cups stew
Calories 321kcal
Ingredients
- 1 medium Yellow Onion , rough chopped
- 1 tablespoon Flour (gluten-free or regular)
- 1 teaspoon ground Turmeric
- ½ teaspoon Kosher Salt
- ½ teaspoon Ground Pepper
- ½ teaspoon ground Cinnamon
- ½ teaspoon Chili Powder
- 1 pound Lean Stew Meat (eye of round or top round are great lean choices), cut into 1-inch cubes
- 1 tablespoon Olive Oil
- 1 cup low sodium Beef Stock
- 1 cup Yams , peeled and cut into small cubes
- 3 medium Garlic Cloves , minced
- Juice and Zest of a small Navel Orange
- 2 teaspoons minced fresh Ginger Root , peeled
- 1 teaspoon dry Oregano (or 2 teaspoons fresh Oregano, diced)
- 15- ounce can Garbanzo Beans , drained and rinsed
- 1/3 cup Red Wine
- Salt and Pepper to taste
Optional:
- ½ cups Pitted Prunes , chopped
Instructions
- Place the onions in the slow cooker and spread them to evenly cover the bottom.
- In a large mixing bowl combine the flour, turmeric, salt, pepper, cinnamon and chili powder; mix together fully.
- Add the beef cubes and toss to coat using all of the seasoning mix.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and any seasonings from the bowl. Brown on each side; 2-3 minutes total.
- Layer the beef cubes on top of the onions in the slow cooker.
- While the skillet is still hot (over medium-high heat), pour half of the beef stock in the skillet; scraping the bottom and sides with a heat-proof pliable spatula to release any pan drippings. Pour into the slow cooker.
- To the slow cooker add the yams, garlic, orange juice and zest, ginger, oregano, and garbanzo beans/chickpeas (and prunes, if desired) distributing them evenly. Pour in the remaining beef stock and red wine.
- Cook over low heat for 6-8 hours until the beef is fully cooked and tender. Salt and pepper to taste.
Nutrition
Calories: 321kcal | Carbohydrates: 30g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 504mg | Potassium: 712mg | Fiber: 5g | Sugar: 6g | Vitamin A: 210IU | Vitamin C: 6.1mg | Calcium: 55mg | Iron: 3.5mg