bLACK-EYED PEA AND BEEF CASSEROLE
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- 1 package(s) Dried blackened peas Rinsed and drained
- 6 Carrots Peeled and chopped
- 2 pound(s) Stew beef Cut in pcs.
- 1/4 teaspoon(s) Pepper
- 1/4 teaspoon(s) Salt
- CombiNe all ingred. In slow cooker. Cook on low for 9 to 10 hrs. Or until beef and peas are tender.
This recipe is a personal recipe added by katiemia and has not been tested or endorsed by MyRecipes.
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bLACK-EYED PEA AND BEEF CASSEROLE Recipe at a Glance
- COURSE: Soups/Stews