Slow Cooker Beef Stew with Chickpeas
This beef stew is cooked to perfection in the slow cooker and is the perfect hearty meal for the cold winter months.
Servings: 6 people
Calories: 317kcal
Ingredients
- 1 pound beef stew meat cubed (or other cuts)
- 1/2 cup flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 yellow onion
- 1 garlic clove minced
- 1 1/2 pounds potatoes peeled and cubed
- 15 ounces chickpeas can, drain and rinsed
- 1/2 cup roasted red peppers coarsely chopped
- 4 bay leaves fresh
- 30 ounces diced tomatoes cans
- 1 cup water
Instructions
- Cover the beef with flour, half of the salt and half of the pepper. Shake off the excess flour and discard. Set aside.
- Over medium heat, in a medium saucepan with extra virgin olive oil, sautè the garlic and onion for 3 minutes then add the beef and brown them for about 8 minutes or until they are cooked through.
- Transfer all the contents of the saucepan to the slow cooker.
- Mix in the potatoes, chickpeas, grilled peppers, bay leaves, canned tomatoes, water, the remaining salt, and pepper.
- Set the slow cooker on low for 6-8 hours or high 3-4 hours.
Nutrition
Serving: 1cup | Calories: 317kcal | Carbohydrates: 37g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 261mg | Fiber: 6g | Sugar: 5g |
| SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9