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🍽️ Oriental Beef Stew with Chickpeas

640 kcal · 30 min · 4 servings

Oriental Beef Stew with Chickpeas Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the beef under running water.
  2. 2. Dry the meat thoroughly with kitchen paper.
  3. 3. Remove any tendons from the meat.
  4. 4. Cut the meat into coarse cubes.
  5. 5. Mix the meat with Ras-el-Hanout and cinnamon.
  6. 6. Let the meat marinate covered in the refrigerator for about 1 hour.
  7. 7. Halve the onions and peel them.
  8. 8. Cut the onions into strips.
  9. 9. Clean or peel the soup vegetables and carrots.
  10. 10. Coarsely chop the soup vegetables and carrots.
  11. 11. Heat 1 tablespoon of oil in a large pot over medium-high heat.
  12. 12. Sear the beef in batches for about 5 minutes on all sides.
  13. 13. Season the meat with salt while frying.
  14. 14. Remove the seared meat from the pot and set it aside.
  15. 15. Do not clean the pot.
  16. 16. Heat another 1 tablespoon of oil in the same pot.
  17. 17. Sweat the onions and soup vegetables for about 5 minutes.
  18. 18. Season the onions and vegetables with salt and cayenne pepper.
  19. 19. Deglaze the vegetables with broth.
  20. 20. Add the tomatoes including their liquid to the pot.
  21. 21. Return the seared meat to the pot.
  22. 22. Add the bay leaf to the stew.
  23. 23. Simmer the stew covered on low heat for about 75 minutes.
  24. 24. Stir the stew occasionally while simmering.
  25. 25. Place the chickpeas in a colander.
  26. 26. Rinse the chickpeas.
  27. 27. Let the chickpeas drain well.
  28. 28. Add the chickpeas to the stew shortly before the end of the cooking time.
  29. 29. Cook the chickpeas in the stew for another 15 minutes.
  30. 30. Season the stew with salt, pepper, and cinnamon.
  31. 31. Serve the stew on deep plates.

Nutrition per serving