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Dr Pepper Stew




Source of Recipe


DeDi


List of Ingredients




2-lb steak beef tips
salt and pepper to taste
Tony Chacherie to taste
flour for dredging
oil for browning and sauteing
2 diced onions
2 c. beef broth
2 c. Dr. Pepper
4 carrots, sliced into small pieces
5 potatoes, peeled and diced
5 cloves of garlic, pressed
1 (10-oz)can Rotel -Original Recipe
1 c. frozen English peas
1 1/4 Tbsp. cornstarch

Season the meat to taste, dredge in flour and brown in oil. Remove and drain. Add chopped onion and celery to oil (I added a little more) and saute until tender, adding a couple of sprinkles of Tony’s while sauteing . Drain. Put beef tips and sauteed veggies into a large stock pot over medium/high heat. Add the beef broth and the Dr. Pepper. Add the carrots, potatoes, garlic, tomatoes and peas. Mix well and bring to a low simmer. Reduce to a medium /low heat, cover and cook for 2 1/2-hours. Stir occasionally to keep from sticking to the bottom of the pot. Meanwhile mix cornstarch with about 1/4-cup (or so) of hot water. Whisk until there are no lumps. When stew is done, stir in the cornstarch and allow to cook on a very low heat for about 10 more minutes. Turn off and leave lid on pot until ready to serve.


Recipe