Dr Pepper Stew

3 pounds stew meat or flank steak, cut into bite-size pieces
3 teaspoons salt
1 teaspoon pepper
1/4 cup all-purpose flour
3 tablespoons vegetable oil
1 1/2 cup diced onion
1 cup diced celery
2 cups beef broth
2 cups Dr Pepper
2 cups sliced carrots
3 cups diced potatoes
3 cloves garlic, minced
1 (10 ounce) can Ro*Tel, with green chiles
1 cup English or sweet peas

Season the meat with salt and pepper. Dredge the meat in the flour. Heat the oil in a skillet, and brown the meat. In a large stockpot, add the browned meat, onion, and celery. Cook until fork tender. Add the broth, Dr Pepper, carrots, potatoes, garlic, and Ro*Tel, and cook for 2 to 3 hours, until the meat and vegetables are very tender. Check periodically to see if their is enough liquid. If not, add a little more Dr Pepper. Add the peas toward the end of the cooking time so they don’t become mushy. Season to taste.

Yield: 8 to 10 servings