Yield: 1 Servings
Measure | Ingredient |
---|---|
3 pounds | Boneless stew meat; (beef) |
3 teaspoons | Salt |
1 teaspoon | Black pepper |
¼ cup | Flour |
3 tablespoons | Shortening |
2 cups | Beef stock or bouillon |
2 cups | Dr Pepper |
2 cups | Sliced carrots |
1½ cup | Onions; chunks |
1 cup | Celery; sliced |
1 cup | Frozen or fresh garden peas |
Sprinkle meat with the salt and pepper and dust with the ¼ cup flour. In a large stew kettle brown meat in the 3 tablespoons shortening until very brown. Add beef stock or bouillon, Dr Pepper, carrots, onions, and celery, and cook at a low temperature until meat is very tender. Add frozen peas and cook at least 10 minutes longer.
Yield: 8 servings
Posted to brand-name-recipes by Ann_Bartholomew@... on Feb 6, 1998