Slow-Cooked Beef Stew with Lebanese Spices and Chickpeas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef chunks simmered slowly with aromatic Lebanese spices, tomatoes, and chickpeas, creating a hearty stew full of rich flavors. This middle eastern-inspired beef ready in about 165 minutes pairs beef chuck, cut into 1-inch cubes, olive oil, large, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 135 min Serves 6 Middle Eastern cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes in batches, browning all sides for 5-6 minutes per batch; transfer browned beef to a plate.
  2. Step 2: In the same pot, add 1 large chopped onion and sauté over medium heat for 5 minutes until soft and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 tsp ground cinnamon, 1 tsp ground allspice, 1 tsp ground cumin, and 1 tsp ground coriander, cooking for 30 seconds to release aromas.
  4. Step 4: Return the beef to the pot and add 1 can (14 oz) crushed tomatoes and 2 cups beef broth. Stir to combine and bring to a simmer.
  5. Step 5: Cover the pot, reduce heat to low, and let simmer gently for 2 hours, stirring occasionally until beef is tender.
  6. Step 6: Stir in 1 cup cooked chickpeas, 1 1/2 tsp salt, and 1 tsp black pepper. Cook uncovered for an additional 15 minutes to meld flavors and thicken the stew.
  7. Step 7: Garnish with 1/4 cup chopped fresh parsley before serving. Enjoy with warm flatbread or rice.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef Stew with Lebanese Spices and Chickpeas take to make?

Total time is about 165 minutes (30 min prep + 135 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Beef Stew with Lebanese Spices and Chickpeas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Beef Stew with Lebanese Spices and Chickpeas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef Stew with Lebanese Spices and Chickpeas for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef Stew with Lebanese Spices and Chickpeas?

Middle Eastern beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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