Slow Cooker Beef and Chick Pea Stew

Slow Cooker Beef and Chick Pea Stew
  • 4 servings
  • 0:20 Preparation
  • 4:15 Cooking
  • 4:35 Total Time


Add all
  • 2 1/4 lb
    (1 kg)

    cubed stew beef

  • 3 Tbsp.
    (45 mL)

    canola oil

  • 1

    medium onion, sliced very thin

  • 1 cup
    (250 mL)

    cold water

  • 1 cup
    (250 mL)


  • 19 oz
    (540 mL)

    can chickpeas, drained

  • 28 oz
    (796 mL)

    can, crushed tomatoes

  • 1 tsp.
    (5 mL)

    curry powder

  • Salt and pepper to taste


Heat oil in a skillet over medium-high heat. Add beef cubes and brown. Set aside.

In the same skillet, brown onion, then add browned beef.

Add water and demi-glace and bring to a boil.

Stir in chick peas, tomatoes and curry powder.

Transfer everything to a slow cooker.

Cook on medium setting for 4 hours.

Source: Académie Culinaire

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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