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Dr Pepper Stew


  • 3 pounds stew meat or flank steak, cut into bite-size 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 chiles
  • 1 cup English or sweet peas


  1. Season the meat with salt and pepper. Dredge the meat in the flour.
  2. Heat the oil in a skillet, and brown the meat.
  3. In a large stockpot, add the browned meat, onion, and celery. Cook until fork tender.
  4. 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. Check periodically to see if their is enough liquid. If not, add a little more Dr Pepper.
  5. Add the peas toward the end of the cooking time so they don’t become mushy.
  6. Season to taste.

Yield: 8 to 10 servings

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