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Dr. Pepper Stew
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3 lb. stewing beef
3 tsp. salt
1 tsp. black pepper
1/4 c. flour
3 tbsp. fat
2 c. beef bouillon
2 c. Dr. Pepper, soda
2 c. carrots chunked
3 c. potatoes, chunked
1 1/2 c. onions, chunked
1 c. (1/2 inch) celery crescents
1 c. fresh or frozen garden peas
Salt and pepper; dust with flour. In large kettle, brown meat in hot fat until very brown. Add bouillon and Dr. Pepper; cook over low heat until tender. Add all vegetables except peas and cook until barely tender; add peas and cook at least 10 minutes more. Serves 8.
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