Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Chickpea and Beef Stew for an Easy Dinner Tips, FAQ & printable recipe

Name: Slow Cooker Chickpea and Beef Stew for an Easy Dinner
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 1 lb beef stew meat cubes; 15 oz canned chickpeas, drained and rinsed; 1 packet beef seasoning packet; 2 cups beef broth

By Clara Weller · Oct 8, 2026

A white bowl filled with steaming beef and chickpea stew, showing tender meat and whole chickpeas in a rich brown sauce.

Prep: 10 min
Cook: 8 h
Total: 8 h 15 min
Serves: 4

Includes 5 min resting

Tips for success

For a thicker, more velvety sauce, you can remove a small portion of the chickpeas and mash them with a fork before stirring them back into the stew.

The starch released from the mashed chickpeas will naturally thicken the broth without the need for additional flour or cornstarch. This simple technique enhances the mouthfeel of the dish and provides a more substantial consistency that coats the meat and chickpeas beautifully.

If you find the stew is a bit too salty for your preference, add a small splash of water or a few extra chickpeas to dilute the flavors. Conversely, if you want a more intense beef flavor, add a teaspoon of soy sauce or Worcestershire sauce during the last hour of cooking.

These small adjustments allow you to fine-tune the final result to suit your personal palate while keeping the core preparation method the same.

Variations

Vegetable Boost: Add two chopped carrots and one diced onion at the beginning for extra sweetness and texture. These vegetables hold up well to the long cooking time and add nutritional variety to the stew.
Spicy Kick: Stir in a teaspoon of red pepper flakes or a dash of hot sauce along with the broth. This adds a subtle warmth that complements the savory beef and chickpeas perfectly.

Storage and make-ahead

Fridge: Keep in an airtight container for up to 3 days.
Freezer: Freeze in a freezer-safe bag or container for up to 2 months.
Reheat: Thaw in the refrigerator overnight and reheat on the stove over low heat until steaming hot.

Transfer any leftover stew to an airtight container. Cool the stew at room temperature for no more than 2 hours before placing it into the refrigerator. Properly stored, it will keep in the refrigerator for up to 3 days. When ready to eat, reheat only the portion you intend to consume to maintain the quality of the meat and ensure food safety throughout the storage period.

This stew is a fantastic candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. Prepare the entire recipe as directed, allow it to cool completely, and store it in the refrigerator. When you are ready to serve, simply reheat the stew on the stovetop over low heat until it is warmed through, adding a splash of water if the sauce has thickened too much during storage.

Serving ideas

Serve the stew piping hot in deep, wide bowls to showcase the rich, hearty broth. It pairs perfectly with a side of crusty bread or warm dinner rolls, which are ideal for soaking up the savory sauce.

If you want to add a fresh element to the dish, a sprinkle of finely chopped fresh parsley or chives adds a bright, herbal note that cuts through the richness of the beef and enhances the overall presentation of the meal.

For a more substantial dinner, serve the stew over a bed of creamy mashed potatoes or steamed rice. The starch will absorb the flavorful broth, turning the meal into an even more comforting experience.

Consider serving a simple green salad with a light vinaigrette on the side to provide a crisp, refreshing contrast to the warm, slow-cooked stew. This combination makes for a balanced and satisfying meal that is sure to please everyone at the table.

Frequently asked questions

Can this stew be made with chicken instead of beef?

Yes, you can substitute the beef stew meat with chicken thighs. Adjust the cooking time to 4 hours on low, as chicken thighs cook faster than beef cubes to reach the safe internal temperature of 165°F (74°C).

Is it necessary to brown the beef before putting it in the slow cooker?

Browning is not strictly necessary for this recipe, as the slow cooking process provides plenty of flavor. However, searing the meat in a pan first can add a deeper, caramelized crust if you have the extra time.

Why does the sauce look thin at the end of cooking?

The sauce may be thin if the lid was opened too often or if the slow cooker did not reach a sufficient simmer. You can thicken it by simmering the stew on the stovetop for 10 minutes after cooking.

Recipe card

Slow Cooker Chickpea and Beef Stew for an Easy Dinner

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

1 lb beef stew meat cubes
15 oz canned chickpeas, drained and rinsed
1 packet beef seasoning packet
2 cups beef broth

Instructions

Place the raw beef stew meat cubes into the bottom of the slow cooker. Ensure they are evenly distributed to allow for uniform cooking during the long simmering process.
Scatter the chickpeas over the beef cubes. Sprinkle the beef seasoning packet evenly over the contents, then pour the beef broth over everything. Do not stir at this stage.
Cover and cook on low for 8 hours. Once finished, ensure the beef reaches an internal temperature of 145°F (63°C). Let the stew rest for 5 minutes before serving to ensure the meat is tender.

Estimated nutrition per serving

Calories: 420
Protein: 32 g
Carbohydrates: 28 g
Fat: 18 g
Fiber: 6 g
Sugar: 2 g
Sodium: 850 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.