Beef with Chick-Peas

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Preparation info

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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  • 1 pound round steak, cut into ½-inch cubes
  • 2 tablespoons vegetable oil
  • ½ cup Beef Stock
  • 6 tablespoons tomato paste
  • 1 lemon
  • 2 cups (one 1-pound can) chick-peas, drained
  • 1 teaspoon dried marjoram
  • ¼ cup finely chopped parsley
  • ½ teaspoon monosodium glutamate
  • Salt and freshly ground black pepper


  1. Preheat oven to moderate (350°F.).

  2. Quickly brown the meat in the oil and transfer the meat to a casserole. Add the stock and tomato paste to the casserole. Trim off and discard the ends of the lemon. Slice the lemon wafer thin and discard the seeds. Add the lemon and the remaining ingredients to the beef with seasoning to taste. Cover and bake for one hour, or until meat is fork tender.

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