Middle Eastern Beef Stew
Tender beef simmered with warm spices, chickpeas, and tomatoes into a deeply savory stew. Finished with fresh herbs and a squeeze of lemon for bright contrast.
- Total time
- 60 min
- Servings
- 4
- Calories
- 455
- Protein
- 48g
Ingredients
- 1.5 lb beef chuck, cut into 1.5-inch cubes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) canned diced tomatoes
- 1 can (15 oz) canned chickpeas, drained
- 1.5 cups beef broth
- 1 combined measure cumin and cinnamon (1 tbsp cumin + 0.5 tsp cinnamon)
- 1 whole lemon (juiced)
- ¼ cup fresh parsley or cilantro, chopped
Instructions
- 1
Pat beef dry with paper towels. Season generously with salt and pepper.
- 2
Heat 2 tbsp olive oil in a large pot over medium-high until shimmering, ~90 seconds.
- 3
Working in two batches, sear beef 3–4 minutes per batch without stirring until deeply browned.
- 4
Remove beef to a plate. Add onion to the pot and cook 4 minutes until golden and softened.
- 5
Add garlic and cook 30 seconds until fragrant.
- 6
Stir in cumin and cinnamon, cooking 30 seconds until bloomed.
- 7
Add tomatoes (with juice), broth, chickpeas, and beef. Stir and bring to a simmer.
- 8
Cover and simmer over medium-low for 35–40 minutes until beef is very tender.
- 9
Stir in lemon juice and most of the parsley. Taste and adjust salt and pepper.
- 10
Ladle into bowls and finish with remaining fresh herbs.
Tools you’ll need
- large heavy pot (5-quart or larger)
- chef's knife and cutting board
- wooden spoon
- paper towels
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