Slow Cooker Dr. Pepper Beef Stew

This isn’t your average beef stew; it’s got a special ingredient that brings the flavor to life! Hearty, comforting, and secretly sweet, this Slow Cooker Dr. Pepper Beef Stew takes the classic beef stew and gives it an unexpected lift with soda.

The Dr. Pepper adds a subtle depth and helps tenderize the meat, while the vegetables and broth keep it familiar. It’s a dish that bridges cozy dinner vibes with a little creative twist.

The best part is, you don’t need to babysit pots or spend hours stirring. It’s perfect for cooler nights, weekend dinners, or any time you want something that feels both comforting and clever.

Looking for the recipe? It’s below with all the ingredients and measurements. But don’t skip the tips and tricks section!

Serves: 6
Prep time: 10 minutes
Cook time: 4 hours

Why You’ll Love This Recipe

This stew brings together warm, classic flavors with a secret ingredient that builds depth. The Dr. Pepper does its magic quietly, helping break down the meat fibers so everything becomes tender and richly flavored, while the vegetables soak in that savory-sweet broth.

It’s easy too! Once everything’s in the slow cooker, it practically cooks itself. Whether you’re making a one-pot dinner for the family or prepping something you can reheat all week, this recipe delivers that cozy, stick-to-your-ribs taste with a bit of personality.

If you love meals that feel familiar but surprise your palate, this one is for you.

Ingredients

• 2 to 3 pounds stew beef – Choose well marbled pieces for the most tender results
• 1 onion, diced – Adds sweetness and depth as it cooks down
• 3 carrots, cut into chunks – Classic stew vegetable that holds its shape
• 3 russet potatoes, peeled and cut into 1 inch pieces – Russets soak up flavor and help thicken the stew
• 2 stalks celery, sliced – Adds subtle savory flavor to the base
• 2 cloves garlic, minced – Enhances the richness of the broth
• 14.5 ounce can beef broth – Forms the savory liquid base
• 2 tablespoons tomato paste – Adds body and umami to the gravy
• 1 cup Dr. Pepper – The secret ingredient that brings sweetness and depth
• 2 envelopes low sodium brown gravy mix, 0.87 ounce each – Thickens and seasons the stew
• 1 ounce packet beefy onion soup mix – Adds savory onion flavor throughout

Step-by-Step Guide

Step 1: Add the beef and vegetables

Add the stew beef, diced onion, carrots, potatoes, and celery directly into the slow cooker. Spread everything out evenly so the vegetables cook at the same rate.

Step 2: Mix the gravy base

In a mixing bowl, whisk together the beef broth, tomato paste, Dr. Pepper, brown gravy mixes, and beefy onion soup mix. Take a minute to really whisk it well so there are no lumps.

Step 3: Combine everything

Pour the liquid mixture over the beef and vegetables in the slow cooker. Gently stir just until everything is coated. No need to overdo it.

Step 4: Cook low and slow

Cover the slow cooker and cook on low for 6 hours or high for 4 hours. The stew is ready when the beef is tender and the vegetables are soft.

Step 5: Serve and enjoy

Give the stew a gentle stir, ladle it into bowls, and serve hot. This is one of those meals that does not need much else to feel complete.

Tips, Tricks & Storage

• Cook on Low: Use the slow cooker’s low setting so the flavors deepen gradually. If it seems a bit thick or overly reduced, stir in extra broth or a splash of Dr. Pepper just before serving to bring back a silky consistency.
• Brown Beforehand: If you have time, sear the beef cubes first. This extra step adds a richer flavor to the final dish.
• Rest Before Serving: Let the stew sit for 10–15 minutes off the heat. The broth will settle, flavors will meld further, and you’ll get a better texture in each spoonful.
• Add Delicate Veggies Late: If you decide to add other veggies, like peas or green beans, toss them in during the last hour so they stay bright and crisp rather than turning mushy.
• Storage & Reheating: Transfer leftovers to airtight containers and refrigerate for up to 3–4 days. Rewarm gently over low heat, adding a little liquid if it gets thick. Portions freeze well, too. Just thaw overnight and reheat to preserve texture. *Pro Tip* You can also freeze single servings for work lunches. You can microwave on low straight from frozen if you’re in a rush.
• Variations: This stew is easy to customize. If you like mushrooms, toss in sliced mushrooms during the last half of cooking. Prefer a heartier version? Add chunked potatoes, parsnips, or turnips. For a lighter take, use lean beef, or substitute part of the beef with sausage for a textural contrast. You can replace part of the Dr. Pepper with beef broth and add a touch of vinegar to reduce the soda flavor. Boost the aroma with extra garlic, herbs, or a splash of Worcestershire sauce. Bowls of this stew over rice, mashed potatoes, or buttered egg noodles make the perfect finish.

Substitutions

Trying to work with what’s in your fridge? Here are some easy swaps that still deliver outstanding results.

Stew Beef  → Chuck Roast

Use a chuck roast cut into chunks, or even sliced sirloin for a slightly leaner option. As long as the cut is suited to low, slow cooking, it will break down beautifully.

Dr. Pepper → Cola, Root Beer, or Balsamic Vinegar + Brown Sugar

Dr. Pepper has that special cherry cola taste, but if you want to try another variety, root beer or regular cola make good options as well. A splash of balsamic vinegar with brown sugar also works if you want to skip soda entirely.

Beef Broth → Vegetable Broth or Beef Bouillon Cube

Mix the beef bouillon cube with water before adding it. These maintain the savory base.

Gravy or Soup Mix → If you don’t have a brown gravy mix, substitute with a packet of au jus mix or homemade gravy if needed. Any packet of onion soup mix will also work fine if you don’t have a beefy flavor available.

Frequently Asked Questions

Q: Does the stew taste like Dr. Pepper?

No, it doesn’t taste overtly like soda. The flavor mellows during slow cooking, leaving a subtle, rounded sweetness that plays well with the savory meat elements.

Q: Can I make this on the stove instead of a slow cooker?

Yes, you can absolutely make this on the stove, but you’ll have to pay a bit more attention. Use a large, heavy pot or Dutch oven, bring everything to a gentle simmer, then cover and cook on low heat for about 1½ to 2 hours, stirring occasionally. The key is slow, steady heat, or the meat will get chewy.

Q: Can I cook this on high instead of low in the slow cooker?

Yes, but cooking on high shortens the time window. Keep an eye on vegetables and texture, as some may overcook if pushed too fast.

Q: How do I thicken the stew if it’s too thin?

Whisk together 1 tablespoon of cornstarch with cold water and stir it in during the last 20–30 minutes of cooking. 

Q: Will this freeze well?

Absolutely! Let it cool, then store in freezer-safe containers. Thaw in the fridge overnight, then reheat gently to preserve texture. You can also freeze single servings for meal prep.

Craving more Dr. Pepper Recipes? If this stew hit the spot, you’ll probably want to try the others in our Dr. Pepper collection, such as the Dr. Pepper Meatloaf or the Slow Cooker Dr. Pepper BBQ Pork Mac and Cheese Sliders.