Moroccan Slow Cooker Beef StewMoroccan Slow Cooker Beef Stew
Moroccan Slow Cooker Beef Stew
Moroccan Slow Cooker Beef Stew
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Recipe - ShopRite Corporate
MoroccanSlowCookerBeefStew.jpg
Moroccan Slow Cooker Beef Stew
Prep Time15 Minutes
Servings6
Cook Time240 Minutes
Calories321
Ingredients
1 Tbs olive oil
1 1/4 lbs 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
1/2 medium white onion, chopped
1/2 cup golden raisins
2 Tbs mild or spicy harissa
1/3 cup sliced 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.

 

3. Serve stew sprinkled with olives.

 

Nutritional Information

  • 10 g Total Fat
  • 3 g Saturated Fat
  • 68 mg Cholesterol
  • 462 mg Sodium
  • 30 g Carbohydrates
  • 5 g Fiber
  • 12 g Sugars
  • 0 g Added Sugars
  • 29 g Protein

15 minutes
Prep Time
240 minutes
Cook Time
6
Servings
321
Calories

Shop Ingredients

Makes 6 servings
1 Tbs olive oil
Pompeian Robust Extra Virgin Olive Oil, 24 fl oz
Pompeian Robust Extra Virgin Olive Oil, 24 fl oz
On Sale! Limit 4
$9.99 was $11.99$0.42/fl oz
1 1/4 lbs beef chuck stew meat, cut into 1-inch pieces
Certified Angus Beef Chuck Stew Meat, 1.3 pound
Certified Angus Beef Chuck Stew Meat, 1.3 pound
$9.74 avg/ea$7.49/lb
1 can (15.5 ounces) low sodium chickpeas, drained and rinsed
Wholesome Pantry Organic Garbanzo Beans, 15.5 oz
Wholesome Pantry Organic Garbanzo Beans, 15.5 oz
On Sale!
$1.39 was $1.49$0.09/oz
1 can (14.5 ounces) less sodium chicken broth
College Inn 100% Natural Chicken Broth, 32 oz
College Inn 100% Natural Chicken Broth, 32 oz
$2.79$0.09/oz
2 garlic cloves, minced
Fresh Garlic
Fresh Garlic
$1.00 avg/ea$3.99/lb
1 bunch green kale, stems removed and sliced ½-inch thick (about 3 cups)
Organic Green Kale, 24 oz
Organic Green Kale, 24 oz
$2.49$0.10/oz
1 large sweet potato, peeled and chopped
Sweet Potato, 1 ct, 0.5 pound
Sweet Potato, 1 ct, 0.5 pound
$0.50 avg/ea$0.99/lb
1/2 medium white onion, chopped
White Onion, 1 ct, 13 oz
White Onion, 1 ct, 13 oz
$1.62 avg/ea$1.99/lb
1/2 cup golden raisins
Sun-Maid California Sun-Dried Raisins, 12 oz
Sun-Maid California Sun-Dried Raisins, 12 oz
$3.89$0.32/oz
2 Tbs mild or spicy harissa
Mina Harissa Mild Moroccan Red Pepper Sauce, 10 oz
Mina Harissa Mild Moroccan Red Pepper Sauce, 10 oz
$6.79$0.68/oz
1/3 cup sliced Spanish salad olives
Mezzetta Pitted Greek Kalamata Olives, 5.75 oz
Mezzetta Pitted Greek Kalamata Olives, 5.75 oz
$3.99$0.69/oz

Nutritional Information

  • 10 g Total Fat
  • 3 g Saturated Fat
  • 68 mg Cholesterol
  • 462 mg Sodium
  • 30 g Carbohydrates
  • 5 g Fiber
  • 12 g Sugars
  • 0 g Added Sugars
  • 29 g Protein

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.

 

3. Serve stew sprinkled with olives.