Moroccan Beef Stew Slow Cooker

Yields6 ServingsPrep Time15 minsCook Time4 minsTotal Time19 mins

1 tbsp olive oil

1 ¼ lbs beef chuck stew meat, cut into 1-inch pieces

15.50 oz low sodium chickpeas, drained and rinsed

14.50 oz 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 tbsp mild or spicy harissa

3 cups sliced Spanish salad olives

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.

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.

Serve stew sprinkled with olives.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 321

% Daily Value *
Total Fat 10g16%

Saturated Fat 3g15%
Cholesterol 68mg23%
Sodium 462mg20%
Total Carbohydrate 30g10%

Dietary Fiber 5g20%

Sugars 12g
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Moroccan Beef Stew Slow Cooker