Dr Pepper Beef Stew (Printer-Friendly)
Slow-cooked beef with veggies simmered in a savory Dr Pepper-enhanced broth for a comforting meal.
# What You’ll Need:
→ Meat
01 -
2 pounds stew beef, cut into chunks
→ Vegetables
02 -
1 medium onion, diced
03 -
3 medium carrots, cut into chunks
04 -
4 medium russet potatoes, peeled or unpeeled, cut into chunks
05 -
2 stalks celery, sliced
06 -
3 cloves garlic, minced
07 -
1 cup frozen peas (optional)
→ Liquids and Sauces
08 -
2 cups low sodium beef broth
09 -
1 can (12 fl oz) Dr Pepper soda
10 -
2 tablespoons tomato paste
→ Seasonings and Mixes
11 -
1 package low sodium brown gravy mix
12 -
1 package beefy onion soup mix
# Steps to Make This:
01 -
Place stew beef, diced onion, carrot chunks, potato pieces, and sliced celery into a 6-quart slow cooker.
02 -
In a mixing bowl, whisk together beef broth, tomato paste, Dr Pepper soda, brown gravy mix, and beefy onion soup mix until fully incorporated.
03 -
Pour the liquid mixture over the ingredients in the slow cooker and gently stir to combine evenly.
04 -
Cover and cook on low for 6 hours or on high for 4 hours until vegetables are tender and beef is fork-tender. Avoid opening the lid during cooking to retain steam and ensure tenderness.
05 -
If using, add frozen peas during the last hour of cooking and stir gently before serving.
# Additional Notes:
01 -
For intensified flavor, brown the beef in a skillet before adding to the slow cooker.
02 -
Avoid frequent stirring to prevent vegetables from breaking down and meat becoming tough.
03 -
To thicken the stew, remove the lid during the last 30-45 minutes or mash a few potatoes into the broth.
04 -
Leftovers keep up to 4 days refrigerated or 3 months frozen; thaw overnight before reheating.