Tangy Slow Cooker Beef with Peas

We’ve talked before about some foods tasting better than they look. A lot better. This tangy slow cooker beef is one of them. Honestly, most things that come out of the slow cooker are a little lacking in the looks department. Usually they make up for it in taste, and this easy crockpot dinner is no exception.

This recipe is adapted from the Biggest Book of Slow Cooker Recipes by Better Homes and Gardens. The original recipe was for a 3-pound roast, and had a few extra steps of searing the meat first and then finishing the sauce on the stove. I wanted to simplify it a bit, and using stew meat instead of a large roast made for a quicker cooking time. You could definitely use a beef roast instead if you want to cook it all day, and I made a note about that in the recipe.

I am always honest with you around here, so I have to say that this recipe was not my husband’s favorite. He said, “It tastes like sour cream and peas,” neither of which are his favorite things. Obviously, it did taste like sour cream and peas since those are two prominent ingredients. Don’t worry. He still managed to clean his plate, and I loved this dinner and wished we had leftovers for lunch the next day. If you like sour cream and peas, I think you’ll love it too!

Tangy Slow Cooker Beef with Peas

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This easy crockpot dinner might not be the prettiest dish, but it tastes delicious!

• Total Time: 6 hours 5 minutes
• Yield: 4 1x

Ingredients

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• 1 1/2 lb. beef stew meat
• Cajun seasoning
• 2 tsp. tbsp. chopped fresh dill or 2dried dill
• 1/2 c. water
• 1/2 c. plain yogurt reduced-fat is fine
• 1 c. frozen green peas
• cooked noodles or rice

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Instructions

1. Place stew meat in slow cooker, and lightly sprinkle with Cajun seasoning (about 1 1/2 tsp.). Add dill and water. Cover, and cook on low 6 hours, or until meat is fork tender.
2. About a half hour before serving, stir in yogurt and peas. Continue cooking on low until ready to serve over noodles or rice.

Notes

If you’d like a longer cook time, you can use a 3-pound chuck roast and cook on low 8-10 hours. In the last step, shred the meat, removing excess fat, before stirring in yogurt and peas.

• Author: Andi
• Prep Time: 5
• Cook Time: 360
• Category: Main

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