Name: Khoresh (Beef and Chickpea Stew)
Yield: 4 - 6 servings
Ingredients: 1 medium yellow onion, peeled and cut to a medium dice; 2 tablespoons vegetable oil; 1 pound beef stew meat, trimmed and cut into 1 ¼ inch cubes; ¾ teaspoon turmeric; ½ teaspoon cinnamon; 1 ½ teaspoons kosher salt; 1 pinch black pepper; 6 ounces tomato paste; 2 cups water; 15 ounces canned chickpeas

Ingredients

Yield: 4 - 6 servings

1 medium yellow onion, peeled and cut to a medium dice
2 tablespoons vegetable oil
1 pound beef stew meat, trimmed and cut into 1 ¼ inch cubes
¾ teaspoon turmeric
½ teaspoon cinnamon
1 ½ teaspoons kosher salt
1 pinch black pepper
6 ounces tomato paste
2 cups water
15 ounces canned chickpeas

Soups & StewsMeat Gluten FreeMiddle East

Preparation

Step 1

In a medium pot, sauteé the diced onions in vegetable oil over medium-high heat until they are soft and translucent, 5 to 7 minutes.

Step 2

Toss the beef with turmeric, cinnamon, salt and pepper in a mixing bowl. Add the beef to the onion mixture and brown on all sides, about 5 to 7 minutes.

Step 3

Add the tomato paste and stir to incorporate into the beef.

Step 4

Add the water, just enough to cover the meat.

Step 5

Bring the stew to a boil then reduce to medium-low heat and simmer for 2 to 2.5 hours.

Step 6

Add chickpeas 10 minutes before the stew is finished.

Step 7

Serve the stew hot over rice.

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Ingredients

Preparation

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Meet the Family

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