Slow Cooker Moroccan Beef Stew

February 7, 2019

Prep: 15 minutes

Slow Cook: 4 hours

Serves: 6



1  tablespoon olive oil

1¼  pounds Creekstone Farms® USDA Choice Premium Black Angus Beef™ for Stew, cut into 1-inch pieces

1  can (15 ounces) Busch’s Organic Garbanzo Beans, 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

1/3  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. 

Approximate nutritional values per serving: 322 Calories, 10g Fat (2g Saturated), 68mg Cholesterol, 412mg Sodium, 31g Carbohydrates, 6g Fiber, 11g Sugars, 29g Protein




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