Slow-Simmered Iraqi Beef Stew with Tomato and Chickpeas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef chunks slow-cooked with tomatoes, aromatic spices, and chickpeas for a hearty Iraqi-inspired stew. This middle eastern-inspired beef ready in about 140 minutes pairs beef chuck, cut into 1-inch cubes, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Cook: 120 min Serves 6 Middle Eastern cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a heavy-bottom pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides, about 5-7 minutes. Remove beef and set aside.
  2. Step 2: Lower heat to medium, add 1 large diced onion to the pot, and sauté for 5 minutes until soft and translucent. Stir in 4 minced garlic cloves, 1 tsp ground turmeric, 1 tsp ground cumin, and 1/2 tsp ground cinnamon; cook for 1 minute until fragrant.
  3. Step 3: Return the browned beef to the pot along with 14 oz canned diced tomatoes, 1 can (15 oz) chickpeas drained and rinsed, 3 cups beef broth, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir well, bring to a boil, then reduce to a simmer.
  4. Step 4: Cover and cook on low heat for 2 hours, stirring occasionally, until beef is tender and stew is thickened.
  5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving over rice or flatbread.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Simmered Iraqi Beef Stew with Tomato and Chickpeas take to make?

Total time is about 140 minutes (20 min prep + 120 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-Simmered Iraqi Beef Stew with Tomato 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-Simmered Iraqi Beef Stew with Tomato 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-Simmered Iraqi Beef Stew with Tomato 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-Simmered Iraqi Beef Stew with Tomato 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.

Related recipes