Moroccan Slow Cooker Beef Stew

Recipe - The Fresh Grocer - Corporate

Prep Time15 Minutes

Servings6

Cook Time240 Minutes

Calories321

Ingredients

1 Tbs olive oil

1 1/4 lbs beef chuck stew meat, cut into 1-inch pieces

1 can (15.5 ounces) low sodium chickpeas, drained and rinsed

1 can (14.5 ounces) less sodium chicken broth

2 garlic cloves, minced

1 bunch green kale, stems removed and sliced ½-inch thick (about 3 cups)

1 large sweet potato, peeled and chopped

1/2 medium white onion, chopped

1/2 cup golden raisins

2 Tbs mild or spicy harissa

1/3 cup sliced Spanish salad olives

Directions

1. In large skillet, heat oil over medium-high heat. Add beef; cook and stir 5 minutes or until beef is browned. Transfer beef to 3- to 4-quart slow cooker.

2. Stir in chickpeas, broth, garlic, kale, potato, onion, raisins, harissa and ½ cup water. Cover and cook on high 4 hours or low 8 hours or until beef and potatoes are tender. Makes about 8 cups.

3. Serve stew sprinkled with olives.

Nutritional Information

10 g Total Fat
3 g Saturated Fat
68 mg Cholesterol
462 mg Sodium
30 g Carbohydrates
5 g Fiber
12 g Sugars
0 g Added Sugars
29 g Protein

15 minutes

Prep Time

240 minutes

Cook Time

Servings

321

Calories

Directions

1. In large skillet, heat oil over medium-high heat. Add beef; cook and stir 5 minutes or until beef is browned. Transfer beef to 3- to 4-quart slow cooker.

2. Stir in chickpeas, broth, garlic, kale, potato, onion, raisins, harissa and ½ cup water. Cover and cook on high 4 hours or low 8 hours or until beef and potatoes are tender. Makes about 8 cups.

3. Serve stew sprinkled with olives.