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Moroccan Beef Stew Slow Cooker

 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
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.