Recipe by ratherbeswimmin

This slow cooker stew is inspired by a southern classic—ham and redeye gravy.

Ingredients Nutrition


  1. Combine the flour and salt in a large zip-lock plastic bag; add in the meat in batches and shake until evenly coated.
  2. Put a large sauté pan over med-high heat; add in the oil.
  3. Working in batches, add the meat and cook, turning, for 15 minutes, until brown on all sides.
  4. Place the meat in the slow cooker; add in the potatoes, carrots, onion, garlic, bay leaf, and thyme.
  5. Remove the sauté pan from the heat and pour in the coffee into the pan; using a wooden spoon, scrape any browned bits off the bottom of the pan.
  6. Pour the coffee into the slow cooker; add in the water.
  7. Cover and cook on low for 5 ½ to 7 ½ hours, until the meat is very tender.
  8. Add in the peas; cook 30 minutes.
  9. Ladle into bowls; serve hot.

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