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Four Ingredient Beefy Black Eyed Stew - Crock Pot


* 2 lbs. beef stew meat
* 1 bag (16 oz) dried black-eyed peas
* 1 can (10 oz) beef broth
* 5 carrots, cleaned and diced
* 4 cups water
* salt and pepper to taste
* flour (for dredging beef)
* oil (for browning beef)


1. Dredge beef stew meat in flour, salt and pepper, then brown in heavy skillet in oil.
2. Meanwhile, rinse and sort the black eyed peas to remove stones, then drain.
3. Put the browned beef, peas, broth, carrots, and water in crock pot.
4. Cover crock pot and cook on LOW for 9 to 10 hours or until black eyes peas and beef are both tender.


This stew is very rich and filling. It's what a stew should be like - thick and meaty.

I sometimes add a handful of chopped onion and celery to the skillet right after I remove the browned beef and cook them quickly until they just soften, then add them to the crock pot. It just adds a little more texture and interest to the stew. Without the onions and celery, however, the kids seem to like this stew better than most. So, if you want it to be kid-friendly, the recipe is perfect just as it is.

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