Dr. Pepper Beef Stew
"More use for Dr. Pepper"
- Ready In:
- 2hrs 10mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 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)
directions
- 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.
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Reviews
-
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.
Tweaks
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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.
RECIPE SUBMITTED BY
Shawn C
Clarksville, Tennessee
SAHM enjoy collecting and trying different recipes. I prefer to give honest reviews for items I have tried. if I make changes I note them in the review.
