This Slow Cooker Black-Eyed Peas and Beef recipe is inspired by your photo, featuring tender chunks of beef, creamy black-eyed peas, onion, celery, and tomatoes cooked together into a rich, satisfying stew.
The slow cooker does most of the work, allowing the beef to become tender while the beans absorb all the savory flavors. It’s a cozy, filling meal for busy weekdays, chilly evenings, or an easy family dinner.
- Prep time: 15 minutes
- Cook time: 7–8 hours on LOW or 4–5 hours on HIGH
- Total time: Approximately 7 hours 15 minutes on LOW
- Servings: 6
- Course: Main course
- Cuisine: American-inspired comfort food
- Cooking method: Slow cooker
Important: The photo shows what appear to be dried black-eyed peas. For this recipe, soak them overnight and drain them before cooking. Do not use dried kidney beans in a slow cooker without first boiling them properly; kidney beans have a specific food-safety risk.
Why You’ll Love This Recipe
- A complete, hearty meal: Beef and black-eyed peas provide satisfying protein and fiber.
- Easy preparation: Add the ingredients to your slow cooker and let them cook gently.
- Deep, savory flavor: Beef, tomatoes, onion, garlic, and seasonings create a delicious broth.
- Budget-friendly: Dried black-eyed peas are an economical pantry staple.
- Great for leftovers: The flavors deepen as the stew rests.
Ingredients for Slow Cooker Black-Eyed Peas and Beef
For the stew
- 1 pound (450 g) dried black-eyed peas, about 2 cups
- 1½ pounds (680 g) beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz / 411 g) diced tomatoes, with juices
- 4 cups (950 ml) low-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 1 teaspoon salt, or to taste
- 1 bay leaf, optional
Optional additions
- 1–2 carrots, sliced
- 1 green bell pepper, chopped
- 1 jalapeño, finely chopped, for heat
- Chopped parsley or green onions for garnish
- A splash of Worcestershire sauce for extra savory flavor
Step-by-Step Instructions
Step 1: Soak and rinse the black-eyed peas
Sort through the dried peas and remove any stones or damaged beans. Rinse thoroughly under cool running water.
Place the peas in a large bowl, cover with plenty of water, and soak for at least 8 hours or overnight. Drain and rinse again before cooking.
Important: Do not add unsoaked dried peas straight to the slow cooker for this recipe. Soaking helps them cook more evenly and reduces cooking time.
Step 2: Brown the beef
Heat the olive oil in a large skillet over medium-high heat.
Add the beef in batches, leaving space between the pieces. Brown on several sides for approximately 2–3 minutes per batch. You do not need to cook the beef all the way through.
Transfer the browned beef to your slow cooker. This optional-but-recommended step gives the stew a deeper, richer flavor.
Step 3: Prepare the vegetables
Dice the onion, chop the celery, and mince the garlic. If using carrots or bell pepper, prepare those too.
Add the soaked, drained black-eyed peas, onion, celery, garlic, and any optional vegetables to the slow cooker with the browned beef.
Step 4: Add the tomatoes, broth, and seasonings
Stir in the diced tomatoes, beef broth, tomato paste, thyme, smoked paprika, black pepper, and salt. Add the bay leaf and optional Worcestershire sauce.
Make sure the ingredients are well distributed and the peas are covered by liquid. Add a little more broth or water if needed, while keeping the slow cooker within its recommended fill level.
Step 5: Slow cook until tender
Cover and cook:
- LOW: Approximately 7–8 hours
- HIGH: Approximately 4–5 hours
Cooking time varies by slow cooker, bean age, and the size of the beef cubes. Check that the beef is tender and the peas are completely soft before serving. If either is still firm, continue cooking and check again.
Keep the lid on as much as possible during cooking. Do not serve the stew if the beans remain undercooked.
Step 6: Adjust the stew and serve
Remove the bay leaf. Taste the broth and adjust the salt and pepper.
For a thicker stew, mash a small portion of the cooked peas against the side of the pot, stir them back in, and cook uncovered briefly if your slow cooker instructions permit. Alternatively, transfer some liquid to a saucepan and simmer until reduced.
Ladle into bowls and garnish with chopped parsley or green onions. Serve hot with rice, cornbread, or crusty bread.
Tips for the Best Black-Eyed Peas and Beef
- Soak the peas ahead: Overnight soaking makes preparation easier and helps the peas cook more evenly.
- Brown the beef: This adds a richer, meatier flavor to the finished stew.
- Use enough liquid: The peas absorb liquid as they cook, so check the consistency toward the end.
- Be patient: If the beef or peas are still firm, cook longer rather than serving them underdone.
- Season at the end: Taste the broth before adding more salt, especially if your broth contains sodium.
- Make it heartier: Add carrots, bell peppers, or extra celery for more vegetables.
Delicious Variations
Spicy Black-Eyed Peas and Beef
Add chopped jalapeño, cayenne pepper, or chili flakes for a warming, spicy stew.
Smoky Southern-Style Stew
Add extra smoked paprika and a dash of Worcestershire sauce for a deeper, savory flavor.
Beef and Vegetable Stew
Add diced carrots and potatoes for an even more filling one-pot meal. Cut potatoes into chunks so they hold their shape.
What to Serve with This Stew
4
This hearty stew pairs well with:
- Steamed white or brown rice
- Cornbread or crusty bread
- Mashed potatoes
- Collard greens or sautéed spinach
- A simple green salad
For a comforting family dinner, serve it over rice with warm cornbread on the side.
Storage and Reheating
Refrigerator: Cool promptly and store in an airtight container for 3–4 days.
Freezer: Freeze in meal-sized portions for up to 3 months for best quality. Leave a little space in containers for expansion.
Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until steaming hot throughout. Add a splash of broth or water if the stew has thickened. Microwave individual portions in a covered, microwave-safe container, stirring partway through.
Food safety: Refrigerate leftovers within 2 hours of cooking. Do not leave the stew at room temperature for extended periods.
Frequently Asked Questions
Can I use canned black-eyed peas instead of dried peas?
Yes. Drain and rinse about 3–4 cans of black-eyed peas, then add them toward the last 30–60 minutes of cooking so they heat through without becoming mushy. Because canned peas are already cooked, the total cooking time may be shorter; cook the beef until tender before adding them.
Do I have to soak the black-eyed peas overnight?
Overnight soaking is recommended for this dried-bean recipe. It helps the peas hydrate and cook more evenly. Drain and rinse them before adding them to the slow cooker.
Can I use a different cut of beef?
Yes. Beef chuck is an excellent choice because it becomes tender during slow cooking. Cut it into even cubes and allow enough time for the connective tissue to soften.
Can I make this recipe without browning the beef?
Yes. Add the beef directly to the slow cooker if you prefer. Browning is optional, but it adds a deeper flavor.
How do I make the stew thicker?
Mash a few cooked black-eyed peas into the broth, or simmer some of the liquid separately until reduced. Avoid adding too much flour, which can dull the flavor.
Is this recipe gluten-free?
It can be gluten-free. Check the labels on the beef broth, tomato paste, and Worcestershire sauce, and choose products certified gluten-free if necessary.
Nutrition Information
Approximate per serving, assuming 6 servings. Actual values depend on the beef cut, amount of fat trimmed, and broth used.
Calories
430
Protein
38 g
Carbs
36 g
Fat
14 g
Fiber
10 g
Sugar
6 g
Printable Recipe Card
Slow Cooker Black-Eyed Peas and Beef
Hearty, savory, and perfect for a comforting family meal.
Prep
15 min
Cook
7–8 hours
Servings
6Choose yield3 servings6 servings12 servings
Ingredients
- 1 lb dried black-eyed peas, soaked and drained
- 1½ lb beef stew meat, cubed
- 1 tablespoon olive oil
- 1 onion, 3 celery stalks, and 3 garlic cloves
- 1 can diced tomatoes
- 4 cups beef broth
- 1 tablespoon tomato paste
- Thyme, smoked paprika, black pepper, salt, and optional bay leaf
Instructions
- Soak the dried peas for at least 8 hours, then drain and rinse.
- Brown the beef in olive oil if desired.
- Add beef, peas, vegetables, tomatoes, broth, tomato paste, and seasonings to the slow cooker.
- Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef and peas are tender.
- Remove the bay leaf, adjust seasoning, and thicken the stew if desired.
- Garnish and serve with rice or cornbread.
