| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 3 | lb | Boneless stew meat; (beef) |
| 3 | ts | Salt |
| 1 | ts | Black pepper |
| 1/4 | c | Flour |
| 3 | tb | Shortening |
| 2 | c | Beef stock or bouillon |
| 2 | c | Dr Pepper |
| 2 | c | Sliced carrots |
| 1 1/2 | c | Onions; chunks |
| 1 | c | Celery; sliced |
| 1 | c | Frozen or fresh garden peas |
INSTRUCTIONS
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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