Beef and Black Eyed Peas

Sunday, September 11, 2011

The crockpot does wonders for lean cuts of beef, which can be tough and chewy. A day in the crockpot makes it meltingly tender. The beauty of this all-in-one meal is that beef is just one part of this stew, so you really don't need to use more than 3/4 of a pound to feed six people. Added protein and fiber comes from the black-eyed peas.

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Ingredients:

  • 1 large onion, sliced
  • 2 carrots, chopped
  • 3 ribs of celery, chopped
  • 3 small red potatoes, quartered
  • 1 small green pepper, chopped
  • 1 8-ounce pack sliced mushrooms
  • 1 can black eyed peas, drained and rinsed
  • 2 Bay leaves
  • 3/4 pound lean stewing beef
  • 1 tbsp Worcestershire Sauce
  • 3 cups no-salt added tomato sauce

Preparation:

Coat a 4 quart crockpot with nonstick cooking spray. Add vegetables, followed by black-eyed peas, bay leaves, beef, Worcestershire Sauce and tomato sauce. Cook on low for 8 hours.

Serves 6

Per Serving: Calories 276, Calories from Fat 38, Total Fat 4.2g (sat 1.4g), Cholesterol 32mg, Sodium 114mg, Carbohydrate 38.1, Fiber 9.1g, Protein 21.3g


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