Slow Cooker Middle Eastern Beef Stew
This slow cooked Middle Eastern Beef Stew is a hearty and flavorful stew made with cubed beef, vegetables and a mixture of warm and aromatic herbs and spices. This is a set it and forget it crock pot dinner that turns out incredibly flavorful and warming- plus it includes my family's favorite essential ingredient for all our Middle Eastern cooking!
Servings: 8
Calories: 219kcal
Equipment
- slow cooker
Ingredients
- 2 lbs stew beef cubed
- 2 large red and green bell peppers sliced
- 3 large tomatoes chopped
- 1 large sweet onion sliced
- 4 cloves garlic minced
- 1 can tomato paste 6 oz
- 1 tablespoon pomegranate molasses
- 2 teaspoon ground allspice
- 1 ½ teaspoon dried mint
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup water
Instructions
- Add stewing beef, sliced bell peppers, chopped tomatoes, sliced sweet onion, minced garlic, tomato paste, pomegranate molasses, allspice, dried mint, salt, pepper and water to the slow cooker. Stir well. Cover and set to low for 6 hours.
- Uncover, stir and use a digital thermometer to ensure the beef has reached 165℉. Continue to cook on low in 30 minute increments if not. Once done, stir, taste and season with additional salt and pepper if desired.
- Transfer to a serving dish. Mix in ¼ to ½ cup fresh chopped parsley. Serve over white or saffron basmati rice or in pitas.
Notes
Beef: use cubed stewing beef or chuck roast cut into cubes. You can also use boneless lamb roast cubes.
Serving: Middle Eastern beef stew is typically served over white or saffron rice alongside flatbread. It can also be used as the filling for pita pockets.
Storing: store in the fridge for up to 7 days or in the freezer for up to 6 months.
Nutrition
Serving: 7oz | Calories: 219kcal | Carbohydrates: 14g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 70mg | Sodium: 677mg | Potassium: 900mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1058IU | Vitamin C: 50mg | Calcium: 57mg | Iron: 4mg
