Beef and Split Peas Slow Cooker. Drop cheap beef, dry split peas, one onion, and broth into your slow cooker and walk away. Hours later, dinner is thick, creamy, and so good your whole family will ask for more. Simple food, big love — every single time.
This slow cooker beef and split peas dish only needs 4 simple things. My dad used to eat food just like this when he was a little boy, growing up in the country where money was tight and families were big. A small bit of cheap beef, some dry split peas, one onion, and broth — that’s all it takes. You cook it low and slow until the peas turn soft and thick, almost like a warm hug in a bowl, and the beef gets so tender it falls apart. My own kids ask for this every single week. That’s the magic of simple food — it carries family love from one generation to the next.
Serves: 6
Ingredients
- 1½ pounds beef stew meat or chuck roast, cut into 1½-inch chunks
- 2 cups dry green split peas, rinsed clean
- 1 big yellow onion, chopped into tiny pieces
- 4 cups beef broth (or plain water with 2 beef bouillon cubes)
Beef and Split Peas: Directions
- Rinse the split peas under cool water. Look for any tiny rocks or dirt and throw those out. Let the peas drain in a strainer.
- Chop your onion into really small pieces so it can cook down soft and disappear into the dish.
- Pour the rinsed split peas into the bottom of a 5- to 6-quart slow cooker. Spread them out flat and even.
- Sprinkle all the chopped onion right on top of the peas so the flavor gets into every single bite.
- Lay the beef chunks on top of the onion and peas. It’s totally fine if the pieces are touching each other.
- Pour all the broth over everything. Push the beef gently down into the liquid, but don’t stir it up. Keeping the peas at the bottom helps them turn nice and creamy.
- Put the lid on tight. Cook it on LOW hest for 8-10 hrs, or on HIGH flame for 4 to 5 hours. The peas will turn thick and creamy, and the beef will be super soft and tender.
- About halfway through cooking, take a quick peek. If it looks too dry, pour in ½ to 1 cup of hot water or broth. Put the lid right back on so the heat stays in.
- When it’s done, stir gently from the bottom so the creamy peas mix in with the beef. It should look thick and a little shiny.
- Give it a taste. Add salt or pepper if you want. Take the lid off and let it sit for 5 to 10 minutes — it gets even thicker as it rests. Then serve it hot in bowls!
How to Serve It
- Scoop into bowls and shake a little black pepper on top
- Pour over buttered bread, mashed potatoes, or rice to soak up all that good sauce
- Dip warm rolls, cornbread, or biscuits on the side
- Add cucumber slices or a small green salad to balance the richness
- Leftovers tip: It gets even thicker the next day — just add a splash of water or broth when you warm it back up, and top with a spoonful of sour cream or some pickles for extra yum!