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Southern Slow Cooked Beef Stew
How We slow-cook stew in the South
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Course
Main Course, Soup
Cuisine
American
Ingredients
1
lb.
beef stew meat
1
can
15 oz diced tomatoes with garlic
2
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
2
TBSP
oil for frying
Instructions
Put salt, pepper, and flour in a paper bag, add beef and shake to combine.
Heat oil in cast iron pan over medium heat, then add the beef and brown quickly. Remove beef from the skillet with a slotted spoon to crockpot.
In the same skillet over low heat add can of diced tomatoes and stir to get browned bits from skillet.
To crockpot, add kale and black-eyed peas then pour the mixture from the skillet over all.
Cover and cook on LOW for 6 to 8 hours until beef is nice and tender.
Keyword
beef, slow cooker, stew
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