Prep 10 mins
Cook 2 hrs
More use for Dr. Pepper
Make and share this Dr. Pepper Beef Stew recipe from Food.com.
- 3 lbs beef stew meat
- 3 teaspoons salt
- 1 teaspoon black pepper
- 1⁄4 cup all-purpose flour
- 3 tablespoons shortening
- 2 cups beef stock or 2 cups bouillon
- 2 cups Dr. Pepper cola
- 2 cups sliced carrots
- 1 1⁄2 cups onions, cut into chunks
- 1 cup celery, sliced
- 1 cup peas (fresh or frozen)
- Sprinkle meat with the salt and pepper and dust with the flour.
- In a large stew kettle, brown meat in the 3 tablespoons shortening until very brown.
- Add beef stock or bouillon, Dr. Pepper, carrots, onions and celery.
- Cook at a low temperature until meat is very tender, about 2 hours.
- Add frozen peas and cook at least 10 minutes longer.
I used 2 pounds of stew meat and 1 teaspoon of salt. I used the teaspoon of pepper but next time would cut that in half. I used beef stock and Dr Pepper 10. I then added two pounds of baby carrots and two cans of diced potatoes. I really enjoyed the broth other then I thought it was a bit spicey with the one teaspoon of pepper. Everyone enjoyed this for dinner.
My DH really liked this! Said he could drink the broth instead of water. No celery but added potatoes that I partially cooked 1st in micro and then cubed. Added dumplings at the end of the 2hrs that I seasoned with season salt. Also added some baking powder to them which made them a little fluffier. May have added salt and or Worcestshire sauce to the broth while cooking. Adding the dumplings thickened the sauce considerably (good thing). Made half the recipe b/c that was the meat I had on hand. Used oil instead of shortening to brown the meat. Next time may make full recipe and put it in the crock pot to get more tender meat. I tenderized it before I used it but some pieces still were ligament-y.