Iranian Wash-Day Stew - cooking recipe

Ingredients

1 1/2 - 2 lbs stewing beef (or lamb)
2 (15 ounce) cans chickpeas
2 (15 ounce) cans white beans
2 medium onions, peeled and quartered
1 teaspoon salt
1 tomatoes, peeled and quartered
1 teaspoon turmeric
3 tablespoons lemon juice

Preparation

Combine all ingredients in a slow cooker.
Cover and cook on high for 6-7 hours.
Serve into pita pockets with a slotted spoon.
I serve with Hoda's Cucumber-Yogurt. Combine 32 ounces of plain yogurt with 1 large cucumber peeled and diced (about .5 cm size), a LOT of dill (at least a tablespoon), and salt to taste. (I asked my friend Hoda what it's called and she told me in Persian. I said, \"what does that mean?\" \"Cucumbers and Yogurt.\" Well, okay.).