Yields6 ServingsPrep Time15 minsCook Time4 minsTotal Time19 mins
1tbspolive oil
1 ¼lbsbeef chuck stew meat, cut into 1-inch pieces
15.50ozlow sodium chickpeas, drained and rinsed
14.50ozless sodium chicken broth
2garlic cloves, minced
1bunch green kale, stems removed and sliced ½-inch thick (about 3 cups)
1large sweet potato, peeled and chopped
½medium white onion, chopped
½cupgolden raisins
2tbspmild or spicy harissa
3cupssliced 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.
Ingredients
1tbspolive oil
1 ¼lbsbeef chuck stew meat, cut into 1-inch pieces
15.50ozlow sodium chickpeas, drained and rinsed
14.50ozless sodium chicken broth
2garlic cloves, minced
1bunch green kale, stems removed and sliced ½-inch thick (about 3 cups)
1large sweet potato, peeled and chopped
½medium white onion, chopped
½cupgolden raisins
2tbspmild or spicy harissa
3cupssliced 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.
