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Stockpile recipe: Crockpot chickpea spinach beef stew

I don’t remember where I got this recipe — It’s scribbled on half a sheet of notebook paper, and I think it came out of a low carb or South Beach recipe book? But anyway:

Crockpot chickpea spinach beef stew

1/4 C olive oil
2lbs stew meat (I’m using two small packages from Fav 4 — about 1.75lbs total).
1 medium chopped onion
1/4 tsp. Kosher salt
1 14.5 oz can of chickpeas, drained
1 10oz package frozen chopped spinach, thawed, press water out. Bought Green Giant boxed veggies this week, perchance? 🙂
1/4 C tomato paste
1 tsp black pepper
1/4 tsp Splenda
1 cube beef bouillon
2 1/2 C water

Grease crockpot with 1 TBSP of the oil. Heat rest in large skillet over medium heat. Add beef, onion, salt, and brown (about 8 minutes). Add the rest of the ingredients to the slow cooker and mix. Add beef/onion and stir. Cook on low for 8 hours.

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I like this because it’s a little bit different. Stew meat’s been thawing this afternoon, bought the chickpeas tonight (how did I not have those?), and I’m planning on cooking it overnight. Yum — maybe I’ll add a pic in the morning! So what have you cooked out of your stockpile lately?

adrienne

Monday 14th of December 2009

that is a great idea. do you just stick it in the fridge and then warm it back up in the crock pot later in the day? i may have to try this!

rachel

Monday 14th of December 2009

I just warm it up in the microwave. The only downfall is that I wake up really hungry because it smells so good in here... :)

rachel

Sunday 13th of December 2009

Just because our mornings are so crazy busy. I sometimes cook overnight so I'm not trying to prepare it while making breakfast and finding backpacks and making sure kids get dressed and... Especially since this one requires browning the meat -- I'd rather just have it done and in the fridge ready to reheat.

adrienne

Sunday 13th of December 2009

just wondering--why do you cook overnight to be ready in the morning?