Prep: 15 minutes
Slow Cook: 4 hours
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