Ingredients

The following ingredients have 6 Servings
  • 1 pound beef stew meat (cubed (or other cuts))
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion
  • 1 garlic clove (minced)
  • 1 1/2 pounds potatoes (peeled and cubed)
  • 15 ounces chickpeas (can, drain and rinsed)
  • 1/2 cup roasted red peppers (coarsely chopped)
  • 4 bay leaves (fresh)
  • 30 ounces diced tomatoes (cans)
  • 1 cup water

Instruction

  • Cover the beef with flour, half of the salt and half of the pepper. Shake off the excess flour and discard. Set aside.
  • Over medium heat, in a medium saucepan with extra virgin olive oil, sautè the garlic and onion for 3 minutes then add the beef and brown them for about 8 minutes or until they are cooked through.
  • Transfer all the contents of the saucepan to the slow cooker.
  • Mix in the potatoes, chickpeas, grilled peppers, bay leaves, canned tomatoes, water, the remaining salt, and pepper.
  • Set the slow cooker on low for 6-8 hours or high 3-4 hours.