Here’s an incredibly simple braised beef and chickpeas stew featuring succulent meat infused with a rich tomato sauce and a kick of spice.
Photo credit: © Eatwell101.com
Ingredients list for the braised beef recipe
Serve 6:
- 2 1/2 pounds (1.2 kg) beef chuck
- 1 tablespoon butter
- 1 can chickpeas, drained
- 1/4 pound (100g) fresh tomatoes (or 1 can crushed tomatoes)
- 1/2 pound (200g) onion, minced
- 1/2 beef bouillon cube (or 1 pint low-sodium beef stock)
- 1 coffee spoon ground cumin
- 1 coffee spoon paprika
Directions
1. Cut the beef chuck into 1-inch cubes or strips.
2. Sweat the onion in a large pot or Dutch oven with a tablespoon of butter over medium heat. Reduce the heat and add paprika, stirring quickly. Add meat and brown on all sides. Add spices, season with salt and pepper, and let cook for a few minutes, stirring regularly.
3. Add 1/2 bouillon cube and a little water so that the liquid covers the meat. Bring to a boil, then simmer for 1 to 2 hours over low heat, covered. The more it cooks, the better it is! Add water from time to time to avoid drying up, but keep the sauce thick.
4. When the meat is well-cooked and falls apart easily, add chickpeas and tomatoes and finish cooking for 20-30 minutes. Serve warm with herbed couscous.
Photo credit: © Eatwell101.com
Note: You can prepare this dish ahead of time and reheat it as much as you want. The more you reheat, the better it gets! You can also freeze a portion of this beef stew for later.
Braised Beef Recipe
by eatwell101
Yield: 6 servings
Prep Time: 10 min
Cook Time: 120 min
This easy braised beef stew is perfect for a family dinner!
Ingredients
- 2 1/2 pounds (1.2 kg) beef chuck
- 1 tablespoon butter
- 1 can chickpeas, drained
- 1/4 pound (100g) fresh tomatoes (or 1 can crushed tomatoes)
- 1/2 pound (200g) onion, minced
- 1/2 beef bouillon cube (or 1 pint low-sodium beef stock)
- 1 coffee spoon ground cumin
- 1 coffee spoon paprika
Instructions
- Cut the beef chuck into 1-inch cubes or strips.
- Sweat the onion in a large pot or Dutch oven with a tablespoon of butter over medium heat. Reduce the heat and add paprika, stirring quickly. Add meat and brown on all sides. Add spices, season with salt and pepper, and let cook for a few minutes, stirring regularly.
- Add 1/2 bouillon cube and a little water so that the liquid covers the meat. Bring to a boil, then simmer for 1 to 2 hours over low heat, covered. The more it cooks, the better it is! Add water from time to time to avoid drying up, but keep the sauce thick.
- When the meat is well-cooked and falls apart easily, add chickpeas and tomatoes and finish cooking for 20-30 minutes. Serve warm with herbed couscous.
Recipe Notes
- You can prepare this dish ahead of time and reheat it as much as you want. The more you reheat, the better it gets! You can also freeze a portion of this beef stew for later.
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