Slow Cooked Dr Pepper Beef

This Crock Pot Dr Pepper Beef Stew brings together tender beef and hearty vegetables simmered slowly with a surprising twist of soda that makes every bite rich and comforting. It’s a simple recipe designed to fill your home with inviting aromas while delivering a depth of flavor that feels special yet easy.

I discovered this recipe during a busy week when I barely had time to cook and it quickly became a favorite in our house. Now whenever I make it, friends ask for the recipe because the flavor is so unique yet familiar.

Ingredients

• Stew beef chuck roast: cut into chunks for rich flavor and tenderness look for wellmarbled pieces for best results
• Onion: diced to add sweetness and depth when slowcooked
• Carrots: cut into uniform chunks to ensure even cooking and natural sweetness
• Russet potatoes: peeled or unpeeled as you prefer choose baby gold or red potatoes if you want firmer texture that holds up better in the slow cooker
• Celery: sliced for an aromatic background flavor and a bit of crunch
• Garlic cloves: minced for that classic savory punch
• Low sodium beef broth: provides the savory base without overpowering saltiness look for quality broth or homemade if you can
• Tomato paste: adds richness and umami helping to thicken the broth naturally
• Dr Pepper: or any similar soda tenderizes the beef and adds a subtle complex sweetness without tasting overly sweet
• Low sodium brown gravy mix: thickens the stew gently use low sodium to control salt levels
• Beefy onion soup mix: boosts flavor with onion and savory herbs you can make your own mix or find a good quality storebought version
• Frozen peas: optional for a pop of color and sweet flavor added near the end of cooking to keep texture bright

Instructions

Sear the Beef:

While not required, browning the beef cubes in a hot skillet with a little oil creates a deeper flavor base. Sear the meat in batches to avoid crowding and develop a nice crust. This step will give your stew a richer, more robust taste.

Prepare the Vegetables:

Dice onions, slice celery, peel and chop carrots and potatoes ensuring pieces are similar in size so they cook evenly. Minced garlic should be ready to add in later.

Combine Ingredients in Slow Cooker:

Place the beef, onion, carrots, potatoes, celery, and garlic directly into your 6quart slow cooker.

Mix the Liquids:

In a separate bowl whisk together beef broth, tomato paste, Dr Pepper, brown gravy mix, and beefy onion soup mix until well combined. This mixture forms the flavorful cooking liquid.

Pour and Stir Lightly:

Pour the broth mixture over the ingredients in the slow cooker. Stir just enough to combine evenly making sure everything is coated without overmixing which can cause potatoes to break down.

Cook Low and Slow:

Cover the slow cooker and cook on low for about 6 hours or on high for 4 hours. Avoid opening the lid or stirring frequently to maintain temperature and allow beef to tenderize and vegetables to soften perfectly.

Add Peas:

During the last 30 minutes of cooking, stir in frozen peas if you are using them. This keeps their flavor fresh and texture pleasing.

Thicken if Needed:

If you want a thicker stew, remove the lid for the last 30 to 45 minutes or mash a few extra cooked potatoes into the broth before serving.

One of my favorite memories with this stew was making it for a family game night when everyone asked for seconds because they loved the unexpected depth the soda gave the dish.

Storage Tips

Store leftover stew in airtight containers in the refrigerator for up to four days. For longer storage, freeze portions in freezer safe bags or containers for up to three months. Thaw overnight in the fridge and reheat gently on the stove to keep textures intact.

Ingredient Substitutions

If you don’t have Dr Pepper try root beer, cola, or a splash of balsamic vinegar and brown sugar for a similar tenderizing effect. Feel free to swap russet potatoes for sweet potatoes or fingerling potatoes if you prefer a different texture.

Serving Suggestions

This stew shines served over creamy mashed potatoes or buttered egg noodles. Garlic breadsticks or crusty dinner rolls are perfect for soaking up the luscious broth and make the meal even more satisfying.

This Crock Pot Dr Pepper Beef Stew is perfect for busy weeknights and rewards a little patience with deep comforting flavor. It also freezes well so you can enjoy easy reheated dinners later.

FAQs About This Recipe

→ Why use Dr Pepper in the stew?

Dr Pepper helps tenderize the beef and adds a subtle, complex flavor that deepens the overall taste without being sweet or overpowering.

→ Should I brown the meat before slow cooking?

Browning is optional but recommended for deeper flavor. Sear the beef in a hot skillet with oil or butter before adding to the cooker.

→ How can I thicken the stew broth?

Remove the lid during the last 30-45 minutes to reduce liquid or mash some potatoes into the broth for natural thickening.

→ What type of potatoes work best to hold shape?

Yukon Gold or baby red potatoes retain their texture better during slow cooking, preventing breakdown and mushiness.

→ What sides pair well with this beef and vegetable dish?

Mashed potatoes, steamed vegetables, green salads, or fresh bread like garlic breadsticks complement the hearty flavors and soak up the broth.

→ How long can leftovers be stored?

Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months, thawing overnight before reheating.