Beef with Chick-Peas

An unusual beef stew with a delicate lemon flavour, Beef with Chick-Peas is ideal for a winter lunch or supper. Serve it with a green vegetable.

4 oz. dried chick-peas, or

14 oz. canned chick-peas, drained

2 tablespoons vegetable oil

½ lb. stewing beef, cut into

1-inch cubes

10 fl. oz. beef stock

6 tablespoons tomato paste

1 lemon, cut into very thin slices and seeds removed

1 teaspoon dried tarragon U tablespoons finely chopped parsley , -g teaspoon salt

½ teaspoon black pepper

If you are using dried chick-peas, soak them in cold water overnight. Drain the chick-peas and put them in a medium-sized saucepan. Cover with water and bring to a boil over medium heat. When the water is boiling, reduce the heat to low and simmer the chick-peas for 2 hours. Drain and set aside.

Preheat the oven to moderate 350 F (Gas Mark 4, 180°C).

Heat the oil in a large, heavy casserole over high heat. Add the meat and brown thoroughly on all sides. Add the beef stock and the tomato paste to the casserole and stir it well. Reduce the heat to moderate.

Add the lemon slices to the casserole. Stir in the chick-peas, tarragon, parsley, salt and pepper.

Cover the casserole and cook in the oven for 1 hours or until the meat is tender when pierced with a fork. Serve hot. onion dumplings and sour cream is a substantial and satisfying main dish.

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