1 pound beef stew meat
1 1/2 cups water
1 (4 ounce) can garbanzo beans
2 teaspoons salt
1/2 teaspoon paprika
1 onion, chopped
2 tablespoons Worcestershire sauce
1 tablespoon Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C).
Stir the water into the stock and salt over a slow cooker. Mix in the garbanzo beans and salt. Mix gently, adding more water if necessary.
Fill a large stockpot with water, and bring to a boil. Reduce heat, cover, and simmer for 8 hours.
Stir the peas, carrots, onion and Worcestershire sauce into the mixture. Mix thoroughly, reduce heat to low, and simmer for about 1 hour.
Remove the meat from the pot and place in a blender or food processor. Stirring constantly, thoroughly blend the mixture. Pour into the empty stockpot.
Place the celery seed and onion pulp in a small bowl. Place the meat mixture into the pot. Cover the lid with foil and seal tightly.
Stir the celery seed pulp and marinade into the pot until well blended. Bring to a boil, then reduce heat, and simmer for 10 minutes. Pour the meat mixture back into the stockpot. Reduce heat to medium low, and bring the celery seed mixture to a boil. Cover the lid tightly with foil and simmer for an additional 5 minutes.
Repeat this procedure with the rice and peas and the beef. Season with Worcestershire sauce and lemon zest. Place the meat mixture in the pot, cover the foil, and simmer for 5 minutes. Stirring occasionally, cook until meat sauce is thickened.
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