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!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

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)

Directions

Step 1

Pat the beef chuck roast dry with paper towels and cut it into 2-inch chunks.

Step 2

Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 3

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.

Step 4

Lower the heat to medium and add the remaining tablespoon of olive oil.

Step 5

Sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for 1 minute, stirring frequently.

Step 6

Stir in the smoked paprika, ground cumin, and cayenne pepper, and cook for 30 seconds to toast the spices.

Step 7

Deglaze the pot with the diced tomatoes (with their juices), scraping up any browned bits on the bottom.

Step 8

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.

Step 9

Simmer for 2 to 2.5 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.

Step 10

Add the drained and rinsed black eyed peas and simmer for another 30 minutes to allow the flavors to meld.

Step 11

Stir in apple cider vinegar for a tangy brightness, and adjust seasoning with additional salt and pepper if needed.

Step 12

Remove the bay leaves before serving. Garnish with chopped fresh parsley if desired.

Step 13

Serve warm with crusty bread or over rice for a complete meal.

Nutrition Facts

Serving size	(2388.0g)

Amount per serving	% Daily Value*
Calories	3002.4

Total Fat 214.0g	0%
Saturated Fat 77.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 5956.1mg	0%
Total Carbohydrate 83.9g	0%
Dietary Fiber 21.1g	0%
Total Sugars 20.5g
Protein 192.4g	0%

Vitamin D 0IU	0%
Calcium 394.0mg	0%
Iron 37.3mg	0%
Potassium 4555.3mg	0%

*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.

Source of Calories

Fat: 63.5%

Protein: 25.4%

Carbs: 11.1%