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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