Beef black-eyed peas stew is a cosy, easy to make and delicious one-pot wonder, which will keep you warm in cold fall and winter days. A rich, deep flavoured sauce with melting tender beef and creamy cute black-eyed peas makes an extraordinary hearty meal.
I love stews, thick soups or in other words, I am a big fan of one-pot dishes. They are simple yet packed with flavour. A real comfort in a pot with great-tasting and minimal cleanup. Wink.
For instance, these are just some of my favourite ones: Slovenian bean and sour turnips soup, delicious Flemish beef and beer stew, my mom’s favourite beef-peas goulash, another Slovenian barley soup ječmenka, Hungarian segedin goulash with polenta, chili con pumpkin and seven-spice chicken.
Also, they make a perfect easy meal to feed the whole family and a great meal for making ahead. In fact, you can enjoy it for several days (3-4 days when stored in the fridge). Simply reheat it and eat. Wink. The stew will develop more and more flavour. Delicious!
Moreover, for a vegetarian version, combine any vegetables you like and for a non-vegetarian version, add meat, such as beef, sausages or poultry. You can enhance the flavour with different spices and herbs. Cook until the meat easily falls apart and gets tender and until all the ingredients meld and the sauce gets a rich flavour.
The black-eyed peas are cute little beans, which preserve their form also after cooking. They pair wonderfully with stews, soups or any one-pot dishes in general, such as this chicken black-eyed peas dish. You’ll fall in love with these beans. In order to cut the cooking time in half, they only need to be soaked in cold water for 12 hours.
Furthermore, another ingredient that makes this really flavourful is teriyaki sauce. I am sure you’ve seen it before if not ate it. Wink. Teriyaki sauce is a thick, salty, tangy, sticky and sweet dark sauce. I am talking umami here! It has that special thousand and one flavour, that is just magical. Wink.
Teriyaki sauce is the base in Asian cuisine, used as seasoning or marinade. It’s extremely delicious and it makes the food look fabulous, giving it that lustre and shine. Make sure to check out this sticky celery-pork belly bites, too.
Recent recipes
- Coconut mousse cakes
- Cobb salad with mustard dressing
- Tomato cottage cheese tulips appetizer
- Raspberry cardamom chocolate bonbons
Ingredients for 4-5 portions of beef black-eyed peas stew:
- 250 g black-eyed peas (soaked for 12 hours)
- 2 Tsp of olive oil
- 400 g beef (cubes)
- 2 carrots
- 1 red bell pepper
- 2 garlic cloves (sliced)
- 4-5 Tsp of teriyaki sauce
- 2 bay leaves
- 400 ml pelati in a can (peeled tomatoes)
- hot water (enough to cover the ingredients)
To begin, wash the bell pepper and cut it into cubes. Wash the carrot (you can also peel it) and cut them into 0,5 cm large rounds. Peel and slice the garlic.
In a deeper pot, heat some olive oil, add the beef cubes and brown them on all sides. At this point, stir in the carrots, bell pepper and garlic. Cook for a couple of minutes and then add the drained black-eyed peas, a couple of bay leaves, teriyaki sauce, tomato sauce and cover everything with some hot water.
After you bring it to a boil, reduce the heat to a medium-low, season and simmer, with a lid on, for about 1 and a half hours or until the beef is tender. Stir occasionally, in order to prevent everything from sticking at the bottom of the pot.
Once the beef is melting tender, divide the beef black-eyed peas stew between bowls. This steamy, hearty and delicious stew is a wonderful way how to warm up during the winter season. Try to add a spoon of plain yoghurt on top and sprinkle with some chili flakes for an extra kick.
Enjoy!
