Dr Pepper Beef Stew

3 pounds beef stew meat
3 teaspoons salt
1 teaspoon black pepper
1/4 cup all-purpose flour
3 tablespoons shortening
2 cups beef stock or bouillon
2 cups Dr Pepper
2 cups sliced carrots
1 1/2 cups onions, cut into chunks
1 cup celery, sliced
1 cup frozen or fresh garden peas

Sprinkle meat with the salt and pepper and dust with the 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. Cook at a low temperature until meat is very tender. Add frozen peas and cook at least 10 minutes longer.

Yields 8 servings