Smoky Beef with Black Eyed Peas
Tender, smoky beef meets the hearty goodness of black-eyed peas in this flavor-packed, slow-simmered stew. This recipe combines rich and robust spices like smoked paprika, cumin, and a hint of cayenne pepper with melt-in-your-mouth chunks of beef chuck roast, all simmered in a savory broth with canned tomatoes and earthy black-eyed peas. A touch of apple cider vinegar balances the dish with a tangy finish, while fresh parsley adds a pop of freshness to every comforting spoonful. Perfect for a cozy family dinner, this one-pot dish is an easy yet impressive option for meal prepping or entertaining. Serve it with crusty bread or a bed of rice, and watch it disappear!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 14 ounces diced tomatoes, canned
- 2 cups beef broth
- 15 ounces black eyed peas, canned, drained and rinsed
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Pat the beef chuck roast dry with paper towels and cut it into 2-inch chunks.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef chunks with salt and black pepper, then sear them in batches, ensuring all sides are browned. Remove the beef and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil.
Sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for 1 minute, stirring frequently.
Stir in the smoked paprika, ground cumin, and cayenne pepper, and cook for 30 seconds to toast the spices.
Deglaze the pot with the diced tomatoes (with their juices), scraping up any browned bits on the bottom.
Add beef broth, bay leaves, and the seared beef back into the pot. Bring to a boil, then reduce the heat to low and cover the pot.
Simmer for 2 to 2.5 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
Add the drained and rinsed black eyed peas and simmer for another 30 minutes to allow the flavors to meld.
Stir in apple cider vinegar for a tangy brightness, and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaves before serving. Garnish with chopped fresh parsley if desired.
Serve warm with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
3002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.0 g | 274% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5956 mg | 259% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 20.5 g | ||
| Protein | 192.4 g | 385% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 4555 mg | 97% | |
*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.
