Slow Cooker Beef Stew with Chickpeas

1 tablespoon all-purpose flour

1 teaspoon ground turmeric

Kosher salt and ground black pepper

1 pound lean stew beef (such as top round), cut into 1-inch cubes

1 tablespoon olive oil

1 medium yellow onion, roughly chopped

½ cup chopped pitted prunes

2 medium carrots, roughly chopped

1 medium zucchini, chopped

3 cloves garlic, minced

Zest and juice of 1 lemon

2 teaspoons grated fresh ginger

2 teaspoons minced fresh oregano (or 1 teaspoon dried)

⅓ cup red wine

1 cup beef stock

1 can (15 ounces) chickpeas, drained and rinsed

In a medium bowl, mix together the flour, turmeric and a hefty pinch each of salt and pepper. Add the beef cubes and toss to coat evenly.

In a large saute pan over medium-high, heat the oil. Add the beef and brown on all sides, 2 to 3 minutes per side. Set aside.

Coat a 6-quart slow cooker with cooking spray, then arrange the onion on the bottom and the beef over it. Add the remaining ingredients, then cover and cook until meat is tender, about 8 hours on low or 4 hours on high. Taste, then season with salt and pepper.

Serves four.

Nutrition values per serving: 450 calories, 12 g fat (3.5 g saturated; 0 trans), 51 g carbohydrates, 9 g fiber, 14 g sugar, 33 g protein, 50 mg cholesterol, 800 mg sodium.

Melissa d'Arabian