Dr Pepper Beef Stew
Warm, hearty, and uniquely flavorful, Dr Pepper Beef Stew is a comfort food classic with a delicious twist. This recipe combines tender chunks of seared beef, robust vegetables, and a rich broth enhanced by the sweet and spiced undertones of Dr Pepper. The soda not only adds a subtle depth of flavor but also helps to tenderize the beef as it simmers slowly in a Dutch oven. Aromatic garlic, onion, and Worcestershire sauce elevate the savory base, while fresh parsley adds a bright finishing touch. Perfect for cozy evenings, this stew is easy to prepare and ideal for feeding a crowd. Serve it with crusty bread or creamy mashed potatoes for the ultimate comfort meal.
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Recipe Information
Ingredients
- 2 pounds Beef stew meat
- 0.25 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 4 Carrots, peeled and cut into chunks
- 3 Russet potatoes, peeled and cubed
- 3 Celery stalks, chopped
- 4 cups Beef broth
- 1 cups Dr Pepper (regular, not diet)
- 2 tablespoons Tomato paste
- 1 tablespoons Worcestershire sauce
- 2 Bay leaves
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large mixing bowl, combine the beef stew meat, flour, salt, and pepper. Toss until the beef is evenly coated.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, searing the pieces for 3-4 minutes per side until browned. Remove and set aside.
In the same pot, add the diced onion and sauté for 5 minutes until softened. Add the minced garlic and cook for an additional minute, stirring frequently.
Return the beef to the pot and add the carrots, potatoes, and celery. Stir to combine.
Pour in the beef broth and Dr Pepper, scraping the bottom of the pot with a wooden spoon to release any browned bits.
Stir in the tomato paste, Worcestershire sauce, and add the bay leaves. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 2 to 2.5 hours, stirring occasionally, until the beef is tender, and the vegetables are cooked through.
Remove the bay leaves and discard them. Taste the stew and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley before serving, if desired. Serve hot with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
3441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 7391 mg | 321% | |
| Total Carbohydrate | 199.1 g | 72% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 63.2 g | ||
| Protein | 268.2 g | 536% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 653 mg | 50% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 8097 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
