Beef Stew with Chickpeas and Bell Peppers

Name: Beef Stew with Chickpeas and Bell Peppers
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 4
Cuisine: German
Ingredients: 600 g beef (from the shank); 6 tbsp Olive oil; 2 white onions; 3 Garlic cloves; 3 Carrots; 2 stalks celery; 800 ml beef stock; 2 tbsp Tomato paste; 2 tbsp finely chopped basil; 1 tsp freshly chopped thyme; 4 red bell pepper halves; 500 g cooked chickpeas (canned); Salt; Pepper (freshly ground)

Prep: 20min

| Servings: 4 | Cook: 1h

Beef stew with chickpeas and bell peppers is a recipe with fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!

Ingredients

600 g beef (from the shank)
6 tbsp Olive oil
2 white onions
3 Garlic cloves
3 Carrots
2 stalks celery
800 ml beef stock
2 tbsp Tomato paste
2 tbsp finely chopped basil
1 tsp freshly chopped thyme
4 red bell pepper halves
500 g cooked chickpeas (canned)
Salt
Pepper (freshly ground)

Instructions

1.
Wash the meat, pat dry and cut into small cubes. Heat 6 tbsp olive oil in a Dutch oven and sear the beef on all sides until browned. Peel, trim and finely dice the onions, garlic, carrots and celery. Add to the pot and sauté briefly. Pour in half of the beef stock, stir in tomato paste and herbs, bring to a quick boil, then reduce heat. Cover and simmer over low heat for about 50 minutes.
2.
Add more beef stock as needed during cooking. Meanwhile wash the bell peppers, halve them, remove seeds and cut into strips. Drain chickpeas if necessary. Add the bell pepper strips about 15 minutes before the end of cooking. At the end stir in chickpeas and let simmer for another 5 minutes. Season with salt and pepper, garnish with herbs and serve.