Dr Pepper Beef Stew (Printer-Friendly)
Slow-cooked beef and veggies simmered in Dr Pepper for a tender, flavorful dinner.
# What You’ll Need:
→ Meat
01 -
2 pounds beef chuck roast, cut into 1-inch chunks
→ Vegetables
02 -
1 medium 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 -
2 cloves garlic, minced
07 -
1 cup frozen peas (optional)
→ Liquids & Broths
08 -
2 cups low sodium beef broth
09 -
1 can (12 fl oz) Dr Pepper soda
→ Condiments & Seasonings
10 -
2 tablespoons tomato paste
11 -
1 package (1.1 oz) low sodium brown gravy mix
12 -
1 package (1 oz) beef onion soup mix
# Steps to Follow:
01 -
Place beef chunks, diced onion, carrot chunks, potato chunks, and sliced celery into a 6-quart slow cooker.
02 -
In a separate bowl, whisk together beef broth, tomato paste, Dr Pepper soda, brown gravy mix, and beef onion soup mix until well combined.
03 -
Pour the liquid mixture over the meat and vegetables in the slow cooker. Stir gently to combine all ingredients evenly.
04 -
Cover and cook on low for 6 hours or on high for 4 hours until vegetables are soft and beef is tender. Avoid stirring or lifting the lid during cooking to maintain tenderness.
05 -
If desired, stir in frozen peas during the last hour of cooking to add color and texture.
# Helpful Hints:
01 -
For deeper flavor, sear the beef in a skillet with oil before adding to the slow cooker.
02 -
Avoid over-stirring to prevent potatoes from breaking down and beef from becoming tough.
03 -
To thicken stew, remove lid during the last 30–45 minutes or mash a few potatoes into the broth.
04 -
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.