Sweet & Spicy Slow Cooker Beef Stew

Sweet & Spicy Slow Cooker Beef Stew


  • 1 Medium Yellow Onion, Rough Chopped
  • 1 Tablespoon Flour (Gluten-Free or Regular)
  • 1 Teaspoon Ground Turmeric
  • ½ Teaspoon Kosher Salt
  • ½ Teaspoon Ground Pepper
  • ½ Teaspoon Ground Cinnamon
  • ½ Teaspoon Chili Powder
  • 1 Pound Lean Stew Meat (Eye of Round or Top Round are Great Lean Choices), Cut into 1-Inch Cubes
  • 1 Tablespoon Olive Oil
  • 1 Cup Low Sodium Beef Stock
  • 1 Cup Yams, Peeled and Cut into Small Cubes
  • 3 Medium Garlic Cloves, Minced
  • Juice and Zest of A Small Navel Orange
  • 2 Teaspoons Minced Fresh Ginger Root, Peeled
  • 1 Teaspoon Dry Oregano (or 2 Teaspoons Fresh Oregano, Diced)
  • 15- Ounce Can Garbanzo Beans, Drained and Rinsed
  • 1/3 Cup Red Wine
  • Salt and Pepper to Taste


  • ½ Cups Pitted Prunes, Chopped

1. Place the Onions in the Slow Cooker and Spread them to Evenly Cover the Bottom.
2. In A Large Mixing Bowl Combine the Turmeric, Salt, Pepper, Cinnamon and Chili Powder; Mix Together Fully.
3. Add the Beef Cubes and Toss to Coat Using All of the Seasoning Mix.
4. Heat the Olive Oil in A Large Skillet Over Medium-High Heat. Add the Beef Cubes and any Seasonings from the Bowl. Brown on Each Side; 2-3 Minutes Total.


5. Layer the Beef Cubes on Top of the Onions in the Slow Cooker.
6. While the Skillet is Still Hot (Over Medium-High Heat), Pour Half of the Beef Stock in the Skillet; Scraping the Bottom and Sides with A Heat-Proof Pliable Spatula to Release any Pan Drippings. Pour into the Slow Cooker.

7. To the Slow Cooker Add the Yams, Garlic, Orange Juice and Zest, Ginger, Oregano, and Garbanzo Beans/Chickpeas (and Prunes, if Desired) Distributing them Evenly. Pour in the Remaining Beef Stock and Red Wine.
8. Cook Over Low Heat for 6-8 Hours Until the Beef is Fully Cooked and Tender. Salt and Pepper to Taste.