Sprinkle meat with the salt and pepper and dust with the 1/4 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@dpsu.com on Feb 6, 1998
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