Moroccan Beef Stew Slow Cooker Recipe | South Jersey | Zallie Family Markets

Ingredients

• 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