Stack-In-A-Pot Stew
Yield
4 servingsPrep
10 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| 1 | large |
garlic cloves
minced |
*
|
| 1 | teaspoon |
seasoned salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | large |
onions
chopped |
|
| 1 | quart |
cherry tomatoes
stemmed |
*
|
| 15 | ounces |
black-eyed peas
drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 1 | large |
garlic cloves
minced |
*
|
| 5 | ml |
seasoned salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | large |
onions
chopped |
|
| 0.9 | l |
cherry tomatoes
stemmed |
*
|
| 433.5 | ml/g |
black-eyed peas
drained |
|
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.
