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.
Course Main Course
Keyword beef stew with sweet potatoes, slow cooker beef stew
Prep Time 20minutes
Cook Time 8hours
Total Time 8hours20minutes
Servings 65-6 cups stew
Author Toni Dash
1medium Yellow Onion, rough chopped
1tablespoonFlour(gluten-free or regular)
1poundLean Stew Meat(eye of round or top round are great lean choices), cut into 1-inch cubes
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.