Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

2. 2

   Brown 1.5 pounds of beef chuck roast cubes on all sides for 5-7 minutes, then transfer the browned beef to a 6-quart slow cooker.

3. 3

   Add 1 large chopped yellow onion and 4 cloves of minced garlic to the same skillet, sautéing until softened for about 5 minutes, then add them to the slow cooker with the beef.

4. 4

   Pour in 1 (28 ounce) can of crushed tomatoes, 4 cups of beef broth, 1 tablespoon of smoked paprika, 1 tablespoon of chili powder, 1 tablespoon of brown sugar, 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, and 0.5 teaspoon of black pepper into the slow cooker, stirring to combine all ingredients.

5. 5

   Cover the slow cooker and cook on low for 7 hours.

6. 6

   After 7 hours, stir in 1 (15 ounce) can of rinsed and drained chickpeas.

7. 7

   In a small bowl, whisk together 2 tablespoons of cornstarch with 4 tablespoons of cold water until smooth, then stir the mixture into the stew to thicken.

8. 8

   Cover and cook on low for an additional 1 hour, or until the beef is very tender and the stew has slightly thickened.