Dr Pepper Beef Stew (Printer-Friendly)
Tender beef and hearty vegetables slowly cooked in a savory broth with Dr Pepper infusion.
# What You'll Need:
→ Meat
01 -
2 lb beef chuck roast, cut into chunks
→ Vegetables
02 -
1 medium onion, diced
03 -
3 large carrots, cut into chunks
04 -
3 medium russet potatoes, peeled or unpeeled, cut into chunks
05 -
2 celery stalks, sliced
06 -
2 cloves garlic, minced
07 -
1/2 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 tbsp tomato paste
→ Seasonings and Mixes
11 -
1 packet (28 g) low sodium brown gravy mix
12 -
1 packet (28 g) beef onion soup mix
# Steps to Follow:
01 -
Add beef chunks, diced onion, carrot chunks, potato chunks, and sliced celery to a 6-quart slow cooker.
02 -
In a mixing bowl, whisk together beef broth, tomato paste, Dr Pepper soda, brown gravy mix, and beef onion soup mix until smooth.
03 -
Pour the liquid mixture over the ingredients in the slow cooker and 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 cooked through.
05 -
If desired, add frozen peas during the last hour of cooking and stir gently to incorporate.
06 -
Ladle the stew into bowls and serve hot, optionally over mashed potatoes or with crusty bread.
# Extra Suggestions:
01 -
For deeper flavor, brown beef in a skillet before placing in the slow cooker.
02 -
Avoid stirring frequently during cooking to prevent potatoes from breaking down and beef from toughening.
03 -
To thicken the stew, remove lid in last 30 to 45 minutes or mash a few potatoes into the broth.