- 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
- Layer carrots, beef and beans in slow cooker.
- 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.
- Meanwhile, prepare couscous as directed on package.
- Five minutes before serving, gently stir peas into stew. Cover and heat until peas are hot.