Beef and Chickpea Stew

(from Lucianolinda’s recipe box)

Source: Woman's Day

Serves 6 people

Categories: Soup- Stew- Chili

Ingredients

  • .Unseasoned meat tenderizer
  • 2 lb. boneless beef chuck about 1 inch thick
  • 1 Tbsp. butter or margarine
  • 1 Tbsp. olive oil
  • 1 large onion, chopped (1 cup)
  • 2 large cloves garlic, crushed
  • 2 medium green peppers, cut in 1-inch pieces (2 cups)
  • 1 can (10 1/2 oz.) condensed beef broth, undiluted
  • 1/2 cup dry red wine
  • 1/2 tsp. fresh ground pepper or to taste
  • 1 Tbsp. flour blended with 2 Tbsp. cold water
  • 1 can (20 oz.) chickpeas, drained

Directions

  1. Sprinkle tenderizer on meat following label directions. Cut meat in 3/4 inch cubes, removing excess fat.

  2. Heat large heavy skillet. Add meat and brown quickly on all sides (medium to medium-rare). Remove meat and set aside.

  3. Heat butter and oil in skillet; saute onions and garlic until tender, stirring occasionally. Stir in green peppers, broth, wine and pepper.

  4. Bring to a boil, cover, then simmer until peppers are tender about 10 minutes. Stir in blended flour; cook and stir until slightly thickened. Add chickpeas and beef; heat thoroughly.

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