3 pounds stew meat or flank steak, cut into bite-size pieces
1 teaspoon pepper
1/4 cup all-purpose flour
3 tablespoons vegetable
1 1/2 cup diced onion
1 cup diced celery
2 cups beef broth
cups Dr Pepper
2 cups sliced carrots
3 cups diced potatoes
1 (10 ounce) can Ro*Tel, with green chiles
1 cup English
or sweet peas
Season the meat with salt and pepper. Dredge the meat in the flour.
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. Check periodically to see if their is enough liquid. If not, add a
little more Dr Pepper.
Add the peas toward the end of the cooking time so they don’t