Dr. Pepper Stew (MO) Recipe

3 pounds stew meat or flank steak, cut into bite-sized pieces
3 teaspoons salt
1 teaspoon pepper
1/4 cup all-purpose flour
3 tablespoons vegetable oil
1 1/2 cup diced onion
1 cup diced celery
2 cups beef broth
2 cups Dr. Pepper
2 cups sliced carrots
3 cups diced potatoes
3 cloves garlic, minced
1 (10-ounce) can Ro*Tel, with green chilies
1 cup English or sweet peas

Season the meat with salt and pepper. Dredge the meat in the flour. Heat the oil in a skillet, and brown the meat. In a large stockpot, add the browned meat, onion, and celery. Cook until fork tender. Add the broth, Dr. Pepper, carrots, potatoes, garlic, and Ro*Tel, and cook for 2 to 3 hours, until the meat and vegetables are very tender. Add the peas toward the end of the cooking time so they don’t become mushy. Season to taste.

Yield: 8 to 10 srvings

Tips From Our Test Kitchen:
Check the stockpot occasionally to make certain there is enough liquid. Add more broth or Dr. Pepper if needed.