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Southern Belle Beef Stew - Crock Pot


* 1 lb. beef stew meat
* 1 can (15 oz) diced tomatoes with garlic
* 3 cups kale, cleaned and chopped
* 1 can (15 oz) black eyed peas, drained and rinsed
* 1/4 tsp salt
* 1/8 tsp black pepper
* 1/2 cup flour
* dash red pepper flakes
* 2 TBSP oil for frying


1. Put salt, pepper, flour, and red pepper flakes in paper bag, add beef and shake to combine.
2. Heat oil in cast iron pan over medium heat, then add beef and brown quickly.
3. Remove beef from skillet with slotted spoon and put into crock pot.
4. In same skillet over low heat add can of diced tomatoes and stir to get browned bits from skillet.
5. Add kale and black-eyed peas to crock pot then pour mixture from skillet over all.
6. Cover and cook on LOW for 6 to 8 hours until beef is nice and tender.


You'll notice a difference between this stew and the typical stew made 'up north.' Rather than carrots and potatoes, this Southern stew is made with familiar foods found in many dishes below the Mason-Dixon line.

If you're tempted to substitute another green for the kale, I wouldn't advise it. Kale holds up particularly well in the crock pot. Greens like spinach or collards tend to cook down quite a bit.

Add a bit more red pepper flakes if you prefer a spicier taste... or even a couple dashes of hot pepper sauce, like Tabasco.

This is a nice thick stew, not a soup. If you want more of a soup consistency, you can add a can of beef or chicken broth.

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