Slow Cooker Beef Stew with Chickpeas
This hearty stew is a hit with the whole family. It's got the perfect combination of vegetables and beef along with the extra boost of protein from the chickpeas.
Course: Main Dish
Cuisine: american
Servings: 8
Author: Toni Anderson
- 1 1/2 - 2 pounds beef stew meat
- 1 jar Heinz Homestyle Gravy
- 1 can garbanzo beans drained
- 1 white or yellow onion peeled and chopped
- 3 stalks celery diced
- 12 ounce bag of baby carrots
- 1/4 cup Worcestershire sauce
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Add all ingredients to the slow cooker.
Use empty gravy jar and fill with water. Add the water to the slow cooker.
Cover and cook on high for 4 - 6 hours (or low for 6 - 8 hours).