Stack-In-A-Pot Stew
Submitted by MASTCOOK
Stack-in-a-pot stew layers browned ground beef, garlic, chopped onion, cherry tomatoes, and black-eyed peas in one pot. No stirring needed. Just simmer for 30 minutes and serve.
YIELD
4 servingsPREP
10 minCOOK
50 minREADY
1 hrsThis is the lazy weeknight stew that somehow tastes like you fussed over it for hours. You didn’t. It took about an hour with almost zero effort.
Brown the ground beef with garlic, then just stack everything on top: chopped onion, whole cherry tomatoes, and a can of black-eyed peas with their liquid. Put the lid on and walk away.
Thirty minutes of hands-off simmering and the tomatoes burst, the onions melt, and the black-eyed pea liquid thickens into a savory, hearty broth that ties everything together.
The golden rule here? Do not stir. Let the layers do their thing.
Pro Tips
- Use lean ground beef so the stew does not end up greasy; drain any excess fat after browning if needed
- Leave the cherry tomatoes whole so they burst naturally during cooking and create little pockets of juice
- Pour in the black-eyed peas with their canning liquid; that starchy liquid is what gives the stew its body
Variations
- Swap black-eyed peas for kidney beans or cannellini beans depending on what you have in the pantry
- Add a diced bell pepper to the onion layer for extra sweetness and color
- Top each bowl with shredded cheddar and a dollop of sour cream for a heartier finish
Ingredients
Directions
Lightly brown ground beef, in a medium saucepan.
Stir in garlic.
Layer onion and tomatoes on top. Pour on black-eyed peas, liquid and all.
Cover and bring to a boil.
Reduce heat and simmer for thirty minutes, without stirring.
Stew is done when the tomatoes are cooked.
Ladle into serving bowls.
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