Slow Cooker Moroccan Beef Stew with Couscous Recipe

  • 2 cups baby carrots
  • 2 pounds beef stew meat
  • 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
  • 2 tablespoons Archer Farms Moroccan-inspired grilling paste
  • 1 (16 ounce) jar Archer Farms mild or medium garden salsa
  • 1 cup couscous
  • 1/2 cup Archer Farms frozen peas
  1. Layer carrots, beef and beans in slow cooker.
  2. Stir grilling paste into salsa. Pour into slow cooker; do not stir. Cover and cook on Low 8 to 12 hours, or 4 to 6 on High, or until beef is tender.
  3. Meanwhile, prepare couscous as directed on package.
  4. Five minutes before serving, gently stir peas into stew. Cover and heat until peas are hot.