New England Patriots Beef and Black Eyed Peas
Celebrate flavor and hearty comfort with the "New England Patriots Beef and Black-Eyed Peas" recipe, a game-day perfect dish that combines tender, slow-simmered beef chuck roast with earthy black-eyed peas, sweet carrots, and aromatic herbs. This one-pot wonder, rich with Worcestershire sauce, garlic, and a touch of thyme, is both rustic and refined, offering layers of savory goodness. Ideal for feeding a crowd, this dish cooks low and slow for melt-in-your-mouth beef and a broth teeming with soul-warming flavors. Serve it with crusty bread or over steamed rice for a satisfying, customizable meal that scores major points at any dinner table. Whether you're hosting on game day or craving comfort food, this recipe is a touchdown!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 3 cups Beef broth
- 15 ounces Diced tomatoes, canned
- 2 cups Black-eyed peas, soaked or canned
- 2 medium Carrots, sliced
- 2 Celery stalks, sliced
- 1 Bay leaf
- 1 teaspoon Fresh thyme leaves (or dried thyme)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
Sear the beef chuck roast on all sides until browned, about 3-4 minutes per side. Remove the beef and set aside.
In the same pot, add diced onion and sauté until softened, about 5 minutes.
Add minced garlic and cook for an additional 1 minute until fragrant.
Pour in the beef broth and use a wooden spoon to scrape up any browned bits on the bottom of the pot.
Add the diced tomatoes, black-eyed peas, carrots, celery, bay leaf, thyme, and Worcestershire sauce to the pot. Stir to combine.
Return the beef chuck roast to the pot, making sure it is mostly submerged in the liquid.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 2 to 2.5 hours. Stir occasionally.
Check for doneness: The beef should be tender and easily shred with a fork.
Remove the beef from the pot, shred it with two forks, then return it to the pot and stir to combine.
Taste and adjust seasoning with additional salt or black pepper, if needed. Remove the bay leaf before serving.
Garnish with chopped parsley, if desired, and serve hot with crusty bread or over steamed rice.
Nutrition Facts
Calories |
3258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7536 mg | 328% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 39.1 g | ||
| Protein | 209.0 g | 418% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 39.0 mg | 217% | |
| Potassium | 5962 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
