Yalda, Navid: This recipe for beef stew works well with a slow-cooker. You can also use a large pot and cook the stew on medium-low heat. I recommend adding chickpeas and white beans to your stew as they complement the taste of slow cooked beef. Tomato paste is a must have for this recipe. You can replace it with fresh tomatoes but you won't get the same taste and color at the end. I'm not adding any oil into my stew since I'm using a lean meat.
Main Ingredients:
Lean leg or shoulder of lamb or beef: 400-500 grams, cut into small pieces
Chickpeas: 1/2 cup
White beans: 1/2 cup (you can replace it with the same amount of chickpeas)
Onion: 1 large
Potatoes: 2- 3 medium
Tomato Paste: 1 tbsp
Turmeric: 1 tsp
Salt
Pepper
Directions:
1- Leave the chickpeas and white beans in water overnight. Discard the water in the morning and wash them well.
2- Cut potatoes and onion into small wedges.
3- If you have a slow cooker, add everything to your slow cooker. Pour water into it till it covers all the ingredients. Season with salt and pepper and cook till chickpeas and white beans are cooked completely. Alternatively, you can cook them in a large pot on medium low-heat.
You don't need to brown it but if you do, it certainly adds more flavor to your stew. I personally prefer to cook everything together since it's much easier.
