Dr. Pepper Stew

Dr. Pepper Stew

3 lbs. stew meat or flank steak, cut into bite-size pieces
3 tsp salt
1 tsp pepper
1/4 cup all-purpose flour
3 Tbsp vegetable oil
1 1/2 cups diced onion
1 cup diced celery
2 cups beef broth
2 cups Dr. Pepper
2 cups sliced carrots
3 cups diced potatoes
3 garlic cloves, minced
1 (10 oz) can tomatoes with green chiles
1 cup English or sweet peas

Season the meat with the salt and pepper. Dredge the meat in the flour. Heat the oil in 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 tomatoes. Cook for 2 to 3 hours, or until the meat and vegetables are very tender. Add the peas toward the end of the cooking time so they don't become mushy. Season to taste.