Slow Cooker Black Eyed Peas with Beef
Tender beef stew meat, dried black-eyed peas and carrots simmer all day in the slow cooker for a hearty, pork-free comfort food dinner. Serve over rice with cornbread and hot sauce.
Equipment
- slow cooker (crock pot) 6-quart
Ingredients
- 2 pounds beef stew meat
- ½ cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 16 oz bag dried black-eyed peas
- 1 10 oz can beef broth condensed, such as Campbell's 10.5 oz
- 5 carrots cleaned and diced
- 4 cups water
- Salt and pepper to taste
Instructions
- Season the beef stew meat with salt and pepper, then toss it in the flour until every piece is lightly coated. Shake off the excess.
- Heat the oil in a large heavy skillet over medium-high heat. Add the beef in a single layer (work in batches if needed) and brown on all sides, about 6 to 8 minutes total. It does not need to cook through.
- Meanwhile, spread the dried black-eyed peas on a sheet pan or plate and pick out any stones or shriveled peas. Rinse them well in a colander and drain.
- Add the browned beef, black-eyed peas, beef broth, carrots and water to a 6-quart slow cooker and stir to combine.
- Cover and cook on LOW for 9 to 10 hours (or on HIGH for 6 to 7 hours), until the black-eyed peas and beef are both tender.
- Taste and season with salt and pepper as needed before serving.
Notes
Serve over rice to stretch the meal.
Cook on HIGH: cook for about 6 to 7 hours, until the peas and beef are tender.
Using canned black-eyed peas: use three 15-ounce cans, drained and rinsed, reduce the water to 2 cups, and cook on LOW for 7 to 8 hours so the beef still gets tender.
Nutrition is an estimate calculated by hand from the listed ingredients.
Nutrition
Serving: 1gCalories: 610kcalCarbohydrates: 58gProtein: 45gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 450mgFiber: 9gSugar: 7g
Nutrition details are an estimate, per serving.
