- Portion size 6 servings
- 1 tablespoon vegetabIe oil
- 2 lbs stewing beef cut in 1/2 inch cubes
- 2 onions chopped
- 2 carrots chopped
- 2 stalks celery sliced
- 1 can stewed tomatoes
- 1 can chickpea drained and rinsed
- 1 cup beef stock
- 1 can tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3/4 teaspoons salt
- 1 sweet red pepper chopped
In large nonstick skillet, heat vegetable oil over medium-high heat. Brown stewing beef, in batches.
Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker. Add onions, carrots, celery, tomatoes, chickpeas, beef stock, tomato paste, chili powder, ground cumin, dried oregano and salt.
Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.
Stir in red pepper. Cook on high for 15 minutes.
Brown beef in Dutch oven. Add onions, carrots, celery, tomatoes, chickpeas, beef stock, tomato paste, chili powder, ground cumin, dried oregano, and salt ; cover and simmer over medium-low heat for 1 to 1-1/2 hours or until meat is tender.
Increase heat to medium; stir in red pepper and cook for 15 minutes.