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In a large pot over a high flame, heat the oil and caramelize the onion.
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Add the garlic and cook until aromatic, about 30 seconds.
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Next add the carrots & celery and cook until tender and slightly caramelized.
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Add the tomatoes to the pot, breaking them up with your fingers and add the sherry.
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Bring to a boil and then simmer until somewhat reduced and thickened. Next add the potatoes.
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You will probably need to add some broth to thin the stew.
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Cook until the potatoes are tender, then add the blackeyed peas and the remaining ingredients (except the butter) and cook until heated thoroughly.
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Adjust the seasoning and add a bit more broth if the stew is too thick.