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Moroccan Slow Cooker Beef Stew

Moroccan Slow Cooker Beef Stew

Prep time: 15 minutes
Slow Cook: 4 hours
Serves: 6

  • 1 tablespoon olive oil
  • 1¼ pounds 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
  • ½ medium white onion, chopped
  • ½ cup golden raisins
  • 2 tablespoons mild or spicy harissa
  • 3 cup sliced Spanish salad olives


  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.

Per serving: 321 Calories, 10g Fat (3g Saturated), 68mg Cholesterol, 462mg Sodium, 30g Carbohydrates, 5g Fiber, 12g Sugars, 0g Added Sugars, 29g Protein

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