Wednesday, January 25, 2012

Dr. Pepper Stew

Don't be scared by the name.  This stew has a great depth of flavor and very tender meat, all due in part to the addition of Dr. Pepper.  It's surprisingly not sweet, but your guests will be trying to guess the mystery ingredient.  It's a hearty stew on a cold day, with a little kick from Ro*Tel tomatoes.  Once the meat is browned, everything goes in the pot and cooks for 2-3 hours.  That's my favorite kind of cold weather cooking.  The fix it and forget it stews that make the whole house smell warm and wonderful.  Give this a try, with a big slice of buttery cornbread.  Come on, "Be a Pepper Too!"
Rich and Hearty
Be a Pepper Too!
The Line-Up
Season meat generously with
salt and pepper.
Dredge meat in flour.
Brown in hot oil in Dutch oven.
Add onions and celery, cooking a
few minutes more.  Add beef broth and
Dr. Pepper.
Add carrots, potatoes and garlic.
Don't forget the Ro*Tel!
Simmer about 3 hours until meat
is very tender.
Stir in peas just before serving.
Heat through.
Serve with a big wedge of warm cornbread
for the perfect Winter meal!

Dr. Pepper Stew

3 pounds stew meat, cut into bite-sized pieces
salt and pepper to taste
1/4 cup all-purpose flour
3 tablespoons olive oil
1 large onion, diced
1 cup diced celery
2 cups beef broth
2 (12 ounce) cans Dr. Pepper
2 cups sliced carrots
2 large Russet potatoes, peeled and cubed
3 cloves garlic, minced
1 (10 ounce) can Ro*Tel tomatoes and green chiles, undrained
1 cup frozen peas

Season meat well with salt and pepper.  Dredge the meat in flour.  Shaking away excess.  Heat olive oil over medium heat in a large Dutch oven.  Brown the meat on all sides.  Add onion and celery, cooking a few additional minutes until onion and celery are tender.  Add beef broth, Dr. Pepper, carrots, potatoes, garlic and Ro*Tel tomatoes.  Bring to a boil.  Reduce heat to simmer.  Cook for 2-3 hours until meat is very tender, stirring occasionally.  Add the peas just before serving and heat through.  Season to taste.

Prep Time:  Approximately 25 minutes     Cook Time:  Approximately 3 hours

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