Hearty Spiced Chickpea and Beef Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes

Quick Ingredients

• 900 g (2 lb) beef chuck, trimmed and cut into 2.5 cm (1-inch) cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tsp smoked paprika
• 1 tsp sweet paprika
• 1 tsp ground cinnamon
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp crushed red pepper flakes (optional)
• 1 can (800 g / 28 oz) crushed tomatoes
• 3 cups (720 ml) beef broth
• 2 cans (2 × 425 g / 15 oz) chickpeas, drained and rinsed
• 2 bay leaves
• 1.5 tsp fine sea salt (plus more to taste)
• 0.75 tsp freshly ground black pepper
• 3 tbsp chopped fresh parsley or cilantro
• 1 lemon, cut into wedges, for serving
• Plain Greek yogurt, for serving (optional)

Do This

• 1. Pat beef dry, season with salt and pepper, and brown in hot olive oil in a heavy pot; set aside.
• 2. In same pot, sauté onion, carrot, and celery until softened; add garlic and tomato paste and cook briefly.
• 3. Stir in paprika, cinnamon, cumin, coriander, and red pepper flakes; toast until fragrant.
• 4. Add crushed tomatoes, beef broth, bay leaves, and browned beef; bring to a simmer.
• 5. Cover and simmer gently for 60–70 minutes, until beef is tender.
• 6. Add chickpeas and simmer uncovered 15–20 minutes more to thicken; adjust seasoning.
• 7. Stir in fresh herbs, serve hot with lemon wedges and optional dollops of Greek yogurt.

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Why You’ll Love This Recipe

• Deeply spiced and aromatic, with cinnamon and paprika giving a cozy winter warmth.
• Hearty enough to be a full meal in one bowl thanks to tender beef and protein-rich chickpeas.
• Uses affordable pantry staples but tastes like it cooked all day in a countryside lodge kitchen.
• Even better the next day, making it perfect for meal prep or make-ahead entertaining.

Grocery List

• Produce: Onion, carrots, celery, garlic, fresh parsley or cilantro, lemon
• Dairy: Plain Greek yogurt (optional, for serving)
• Pantry: Beef chuck, olive oil, tomato paste, crushed tomatoes, canned chickpeas, beef broth, smoked paprika, sweet paprika, ground cinnamon, ground cumin, ground coriander, crushed red pepper flakes, bay leaves, salt, black pepper

Full Ingredients

For the Stew

• 900 g (2 lb) beef chuck, trimmed of excess fat and cut into 2.5 cm (1-inch) cubes
• 1.5 tsp fine sea salt, plus more to taste
• 0.75 tsp freshly ground black pepper, plus more to taste
• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 2 medium carrots, diced (about 1.5 cups)
• 2 celery stalks, diced (about 1 cup)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tsp smoked paprika
• 1 tsp sweet paprika
• 1 tsp ground cinnamon
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp crushed red pepper flakes (optional, adjust to taste)
• 1 can (800 g / 28 oz) crushed tomatoes
• 3 cups (720 ml) beef broth or stock, low sodium if possible
• 2 bay leaves
• 2 cans (2 × 425 g / 15 oz) chickpeas, drained and rinsed

To Finish & Serve

• 3 tbsp chopped fresh flat-leaf parsley or cilantro (or a mix)
• 1 lemon, cut into wedges
• Plain Greek yogurt, for serving (optional, about 2–3 tbsp per bowl)
• Extra smoked paprika, for dusting on top (optional)
• Crusty bread, rice, or couscous, for serving (optional)

Step-by-Step Instructions

Step 1: Season and Brown the Beef

Pat the beef cubes very dry with paper towels. This helps them brown instead of steam. In a large bowl, toss the beef with 1.5 tsp salt and 0.75 tsp black pepper so all sides are lightly seasoned.

Heat a large heavy-bottomed pot or Dutch oven (at least 5 litres / 5 quarts) over medium-high heat. Add 2 tbsp olive oil. When the oil is shimmering and just starting to smoke, add about half the beef in a single layer. Brown the cubes on all sides, turning occasionally, for 6–8 minutes total. Do not overcrowd the pot; good browning builds deep flavor in the stew.

Transfer the browned beef to a plate or bowl, then repeat with the remaining beef, adding a splash more oil if the pot looks dry. Set all browned beef aside. Leave any browned bits (fond) in the pot; they will flavor the stew.

Step 2: Soften the Aromatics

Reduce the heat to medium. If there is more than a thin sheen of fat in the pot, spoon off excess, leaving about 1–2 tbsp. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and begin to turn golden around the edges, about 8–10 minutes.

Add the minced garlic and cook for 30–60 seconds, just until fragrant. Stir in the tomato paste and cook, stirring constantly, for 2 minutes. The paste should darken slightly in color; this caramelization adds sweetness and richness to the stew base.

Step 3: Toast the Spices

Sprinkle the smoked paprika, sweet paprika, ground cinnamon, ground cumin, ground coriander, and crushed red pepper flakes (if using) over the vegetables. Stir constantly for 30–60 seconds to coat the vegetables and tomato paste in the spices. You should smell the aromas bloom as the spices toast lightly.

Be careful not to burn the spices; if they start to stick or darken too quickly, lower the heat. Toasting at this stage helps deepen the flavor and removes any raw, dusty taste from the spices.

Step 4: Deglaze and Build the Stew Base

Pour in about 0.5 cup (120 ml) of the beef broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. These bits dissolve into the liquid, adding a rich, savory backbone to your stew.

Once the bottom of the pot is clean, add the crushed tomatoes, the remaining beef broth, and the bay leaves. Stir well to combine everything into a smooth, brick-red base.

Return the browned beef and any accumulated juices on the plate back into the pot. Stir to nestle the beef in the liquid. The meat should be mostly submerged; if not, you can add a splash more broth or water.

Step 5: Simmer Until the Beef Is Tender

Bring the stew up to a gentle boil over medium-high heat. As soon as it starts to bubble, reduce the heat to low so it simmers softly. Cover the pot with a lid, leaving it slightly ajar if your pot tends to boil hard, and cook for 60–70 minutes, stirring every 15 minutes to prevent sticking.

Check the beef after 60 minutes by piercing a piece with a fork. It should be very tender and easy to pull apart. If it still feels a bit firm, continue simmering, covered, for another 10–15 minutes, checking occasionally. Adjust the heat as needed to maintain a gentle simmer, not a vigorous boil.

Step 6: Add the Chickpeas and Thicken the Stew

Once the beef is tender, stir in the drained and rinsed chickpeas. Increase the heat slightly to bring the stew back to a lively simmer, then cook uncovered for 15–20 minutes. This lets the flavors concentrate and the broth reduce to a thick, spoon-coating consistency.

Taste and adjust seasoning: add more salt if the flavors taste flat (start with 0.25–0.5 tsp at a time) and a few extra grinds of black pepper if desired. If the stew seems too thick, you can loosen it with a splash of water or broth. If it seems too thin, continue simmering uncovered for another 5–10 minutes.

Step 7: Finish with Freshness and Serve

Turn off the heat and stir in the chopped fresh parsley or cilantro. The herbs should stay vibrant green, adding brightness against the deep red-brown stew.

Ladle the stew into warm bowls. Serve each portion with a generous squeeze of fresh lemon juice over the top; the acidity wakes up the spices and balances the richness. If using, add a dollop of plain Greek yogurt to each bowl and swirl it lightly into the surface for creaminess and a pretty marbled look. Finish with a pinch of smoked paprika on the yogurt, if you like.

Serve hot with crusty bread, rice, or couscous alongside to soak up the fragrant, paprika- and cinnamon-scented sauce.

Pro Tips

• Brown in batches. Crowding the pot prevents browning and yields grey, steamed beef. Work in 2–3 batches for best flavor.
• Keep the simmer gentle. A rolling boil can toughen the meat. Aim for small, lazy bubbles around the edges of the pot.
• Season at the end, too. Salt concentrates as the stew reduces, so always taste and adjust right before serving.
• Use good paprika. Fresh, high-quality smoked and sweet paprika make a big difference. Old paprika can taste dull and dusty.
• Rest before serving. If time allows, let the stew sit off heat for 10–15 minutes; the flavors meld and the texture thickens slightly.

Variations

• Moroccan-inspired twist: Add 0.25 tsp ground ginger and 0.25 tsp ground allspice with the other spices, and stir in a small handful of chopped dried apricots when you add the chickpeas for a sweet-savory contrast.
• Extra-vegetable version: Add 1 diced red bell pepper with the carrots and celery, and stir in 2 cups baby spinach or chopped kale during the last 5 minutes of cooking until just wilted.
• Stovetop-to-oven method: After Step 4, cover and transfer the pot to a 160°C (325°F) oven for 1.5–2 hours, then finish with chickpeas on the stovetop as directed. This gives an even gentler braise.

Storage & Make-Ahead

Let the stew cool to room temperature before storing. Transfer to airtight containers and refrigerate for up to 4 days. The flavors deepen and improve by the next day, making this an excellent make-ahead dish. For longer storage, freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop over low to medium heat, adding a splash of water or broth if it has thickened too much. Stir occasionally to prevent sticking. Add fresh herbs and lemon juice just before serving for the brightest flavor, and add yogurt only to individual bowls, not to the pot.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, without bread or yogurt): about 430 calories; 32 g protein; 22 g carbohydrates; 9 g dietary fiber; 23 g fat; 6 g saturated fat; 80 mg cholesterol; 950 mg sodium (will vary based on broth, added salt, and toppings). Chickpeas provide fiber and plant-based protein, while lean beef chuck delivers iron and B vitamins, making this a satisfying, nutrient-dense one-pot meal.