Slow-Braised Beef and Chickpea Stew with Tomatoes and Warm Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 50 minutes
• Total Time: 3 hours 10 minutes

Quick Ingredients

• 2 lb (907 g) beef chuck, cut into 1 1/2-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (28 oz / 794 g) can crushed tomatoes
• 2 cups (480 ml) low-sodium beef broth
• 1 (15 oz / 425 g) can chickpeas, drained and rinsed
• 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1/4 tsp ground cinnamon
• 1 tsp dried thyme, 2 bay leaves
• 1 1/4 tsp kosher salt, 1/2 tsp black pepper
• 1 tbsp red wine vinegar (or lemon juice), chopped parsley for serving

Do This

• 1) Heat oven to 325°F (163°C). Pat beef dry; season with salt and pepper.
• 2) Sear beef in olive oil in a Dutch oven, 2–3 batches, 8–10 minutes total.
• 3) Sauté onion 5 minutes; add garlic 30 seconds; stir in tomato paste 1 minute.
• 4) Add spices, crushed tomatoes, broth, bay leaves; scrape up browned bits and bring to a simmer.
• 5) Cover and braise in oven 2 hours 15 minutes, until beef is nearly tender.
• 6) Stir in chickpeas; braise uncovered 20 minutes to thicken. Finish with vinegar; serve with parsley.

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Why You’ll Love This Recipe

• Deep, cozy flavor: Slow-braised beef plus tomatoes, garlic, and warm spices taste like they simmered all day.
• Hearty and balanced: Chickpeas add creaminess and extra protein, making this stew especially satisfying.
• Weeknight-friendly technique: The oven does most of the work once the pot is built.
• Globally inspired comfort: Cumin, smoked paprika, and a hint of cinnamon give it a warmly spiced, stew-meets-tagine vibe.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, 1 small bunch fresh parsley (optional), 1 lemon (optional if using lemon instead of vinegar)
• Dairy: Plain yogurt for serving (optional)
• Pantry: 2 lb beef chuck roast, olive oil, tomato paste, 1 (28 oz) can crushed tomatoes, low-sodium beef broth, 1 (15 oz) can chickpeas, red wine vinegar, kosher salt, black pepper, ground cumin, smoked paprika, ground coriander, ground cinnamon, dried thyme, bay leaves

Full Ingredients

Beef and base

• 2 lb (907 g) beef chuck roast, cut into 1 1/2-inch cubes
• 1 1/4 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper (plus more to taste)
• 2 tbsp olive oil
• 1 large yellow onion (about 12 oz / 340 g), diced
• 4 garlic cloves, minced

Tomato and braising liquids

• 2 tbsp tomato paste
• 1 (28 oz / 794 g) can crushed tomatoes
• 2 cups (480 ml) low-sodium beef broth
• 1 tbsp red wine vinegar (or 1 tbsp lemon juice)

Warm herbs and spices

• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1 tsp dried thyme
• 2 bay leaves
• Optional heat: 1–2 tsp harissa paste or 1/4 tsp crushed red pepper flakes

Chickpeas and finishing

• 1 (15 oz / 425 g) can chickpeas, drained and rinsed
• 2 tbsp chopped fresh parsley (optional, for serving)
• Optional topping: plain yogurt and a drizzle of olive oil

Step-by-Step Instructions

Step 1: Preheat the oven and season the beef

Arrange a rack in the lower-middle of the oven and preheat to 325°F (163°C).

Pat the beef dry with paper towels (this helps it brown instead of steam). Season all over with 1 1/4 tsp kosher salt and 1/2 tsp black pepper.

Step 2: Sear the beef for rich, browned flavor

Heat a large Dutch oven (5 1/2 to 7 quarts) over medium-high heat for 2 minutes. Add 2 tbsp olive oil.

Add beef in a single layer (work in 2–3 batches so the pot isn’t crowded). Sear for about 3–4 minutes per side, turning to brown several sides, for a total of 8–10 minutes. Transfer browned beef to a plate.

If the pot looks dry at any point, add 1–2 teaspoons more oil between batches.

Step 3: Sauté the onion and garlic

Reduce heat to medium. Add the diced onion and cook, stirring and scraping up browned bits, until softened, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Step 4: Toast the tomato paste and spices

Stir in 2 tbsp tomato paste and cook, stirring constantly, for 1 minute. This quick “toast” removes raw tomato paste flavor and deepens the stew’s color.

Add 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp coriander, 1/4 tsp cinnamon, 1 tsp dried thyme, and the optional harissa or red pepper flakes. Stir for 30 seconds to bloom the spices.

Step 5: Build the stew and start the braise

Add the crushed tomatoes, then pour in 2 cups beef broth. Stir well, scraping the bottom of the pot to dissolve any browned bits (that’s flavor).

Return the seared beef (and any juices on the plate) to the pot. Add 2 bay leaves. Bring just to a gentle simmer on the stovetop, about 3–5 minutes.

Step 6: Oven-braise until nearly tender

Cover the Dutch oven with a tight-fitting lid and transfer to the oven. Braise at 325°F (163°C) for 2 hours 15 minutes, stirring once halfway through if you remember. The beef should be close to tender but not falling apart yet.

Step 7: Add chickpeas, thicken, and finish bright

Carefully remove the pot from the oven. Stir in the drained and rinsed chickpeas.

Return the pot to the oven uncovered and braise for 20 minutes, which helps the stew thicken slightly and concentrates flavor. If you prefer a looser stew, cover it again or add an extra 1/4 cup (60 ml) broth.

Remove from the oven and stir in 1 tbsp red wine vinegar (or lemon juice). Taste and adjust salt and pepper. Discard bay leaves.

Serve hot, topped with chopped parsley. If you like, add a spoonful of plain yogurt for a cool, creamy contrast.

Pro Tips

• Don’t skip drying the beef: Moisture prevents browning, and browning is where the stew gets its deep, savory backbone.
• Sear in batches: Overcrowding steams the meat. Give the beef space so it actually caramelizes.
• Control the thickness: For a thicker stew, braise uncovered the last 20 minutes (as written). For a soupier texture, keep it covered or add a splash more broth.
• Finish with acid: Vinegar or lemon at the end makes tomato-based stews taste brighter and less heavy.
• Skim if needed: If you see a lot of fat on top after braising, spoon off a little for a cleaner, more balanced bowl.

Variations

• North African-style: Add 1/2 tsp ground ginger and 1/2 cup (75 g) chopped dried apricots with the chickpeas; finish with toasted sliced almonds.
• Extra-vegetable version: Add 2 medium carrots (diced) with the onion, and stir in 3 cups (90 g) baby spinach during the last 5 minutes of cooking.
• Stovetop-only method: After building the stew, simmer very gently on low heat, covered, for 2 hours 15 minutes, stirring every 30 minutes; then add chickpeas and simmer uncovered for 20 minutes.

Storage & Make-Ahead

Cool stew to room temperature (no more than 2 hours), then refrigerate in an airtight container for up to 4 days. The flavor improves overnight.

To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat gently on the stovetop over medium-low heat until steaming hot, about 10–15 minutes, adding a splash of broth or water if it has thickened too much.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 40 g protein, 30 g carbohydrates, 25 g fat, 8 g fiber, 780 mg sodium.