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Beef Stew with Chickpeas
Ave. Rating is 5 (1 ratings) Add Your Comments and Ratings

Posted by:  

My wife Steffani made this dish based on a recipe she found but added some spices to give it a more interesting flavor. She also used pearl onions in place of chopped onions. We're hoping to add some more vegetable ingredients and will post a revision when we do. In the meantime, let us know your own variations.

Serves: 6

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Sephardic Meat Entree

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2 lbs beef, cut into 1 inch cubes
1 14.5 oz can of chickpeas, drained
4 14.5 oz cans of stewed tomatoes
2 cups of pearl onions, whole
1 tbl whole wheat flour
3 cups cold water
3 tbl olive oil
1 tsp jalapeno paste (or 1 minced jalapeno without seeds)
6 cloves garlic, sliced
2 tbl tomato paste
1 1/2 tsp cumin
1 tsp turmeric
salt and pepper to taste


  1. Saute garlic slices in olive oil, then put aside
  2. Saute the beef in olive oil over medium high heat. Add onions and saute for an additional 3-5 minutes, until onions soften.
  3. Sprinkle in the flour, make sure to evenly coat the beef. Continue cooking over low heat for 5 minutes.
  4. Drain two cans of tomatoes (leaving the other two undrained) and stir in all four cans. Add the jalapeno, cumin, turmeric, garlic, salt and pepper and water to cover and bring to a light boil.
  5. Cover and cook over low heat for 1 hour. Add more water to adjust thickness to your preference.
  6. Add chickpeas and cook for another 30 minutes, stirring occasionally.

Reader Comments

ElieC says...
Rating is

Thanks to adflangnas for pointing out that some steps were missing in the directions! I've revised the directions. Enjoy and I hope you like it.
Nov 20, 2009 (report abuse)

echocron says...
Rating is 5

Nate says the picture doesn't look like beef stew!
May 23, 2008 (report abuse)



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