Dr Pepper Beef Stew (Printer-Friendly Version)
Tender beef and vegetables simmered in a flavorful broth with a hint of Dr Pepper sweetness.
# Ingredients Needed:
→ Meat
01 -
2 pounds beef chuck roast, cut into chunks
→ Vegetables
02 -
1 large onion, diced
03 -
3 medium carrots, cut into chunks
04 -
3 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 Condiments
08 -
2 cups low sodium beef broth
09 -
1/4 cup tomato paste
10 -
12 fluid ounces Dr Pepper soda
→ Seasoning Mixes
11 -
1 ounce low sodium brown gravy mix
12 -
1 ounce beefy onion soup mix
# Step-by-Step Directions:
01 -
Add beef, onion, carrots, potatoes, and celery to a 6-quart slow cooker.
02 -
In a bowl, whisk together beef broth, tomato paste, Dr Pepper, brown gravy mix, and onion soup mix until smooth.
03 -
Pour the combined liquid mixture into the slow cooker over the solids, then gently stir to combine.
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 or stirring excessively during cooking to preserve meat tenderness and prevent over-breaking of potatoes.
05 -
If desired, stir in frozen peas during the last hour of cooking to add color and texture.
06 -
To thicken, remove lid during the final 30 to 45 minutes of cooking or mash some cooked potatoes into the broth.
# Helpful Hints:
01 -
Searing the beef before slow cooking can add depth of flavor but is not required.
02 -
Use Yukon Gold or baby red potatoes to reduce breakdown during slow cooking.
03 -
Leftovers can be refrigerated up to 4 days or frozen for up to 3 months.