- Portion size 6 servings
Ingredients
Method
In large nonstick skillet, heat vegetable oil over medium-high heat. Brown stewing beef, in batches.
Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker. Add onions, carrots, celery, tomatoes, chickpeas, beef stock, tomato paste, chili powder, ground cumin, dried oregano and salt.
Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.
Stir in red pepper. Cook on high for 15 minutes.
Stove-top Stew:
Brown beef in Dutch oven. Add onions, carrots, celery, tomatoes, chickpeas, beef stock, tomato paste, chili powder, ground cumin, dried oregano, and salt ; cover and simmer over medium-low heat for 1 to 1-1/2 hours or until meat is tender.
Increase heat to medium; stir in red pepper and cook for 15 minutes.
