Name: Slow Cooker Dr. Pepper Beef Stew
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Ingredients: 2-3 pounds stew beef; 1 onion (diced); 3 carrots cut into chunks; 3 russet potatoes (peeled and cut into 1 inch pieces); 2 stalks of celery (sliced); 2 cloves garlic (minced); 14.5 ounce can beef broth; 2 tablespoons tomato paste; 1 cup Dr. Pepper; 2 (0.87 ounce) envelope low sodium brown gravy mix; 1 ounce packet beefy onion soup mix

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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.

Beef stew with carrots, peas, and gravy served over mashed potatoes on a white plate, with a can of Dr Pepper in the background.

How To Make Slow Cooker Dr. Pepper Beef Stew

Ingredients

2-3 pounds stew beef
1 onion, diced
3 carrots cut into chunks
3 russet potatoes, peeled and cut into 1 inch pieces
2 stalks of celery, sliced
2 cloves garlic, minced
14.5 ounce can beef broth
2 tablespoons tomato paste
1 cup Dr. Pepper
2 (0.87 ounce) envelope low sodium brown gravy mix
1 ounce packet beefy onion soup mix

Close-up of beef stew with carrots and peas served over mashed potatoes, garnished with parsley.

Step-by-Step Guide

1. To your slow cooker, add the stew beef, onion, carrots, potatoes, and celery.

2. To a mixing bowl, whisk together the beef broth, tomato paste, Dr. Pepper, brown gravy mixes, and beefy onion soup mix.

A glass measuring cup with a whisk inside contains a brown-orange sauce. Nearby are bowls of raw beef, chopped onions, and chopped carrots.

3. Pour the liquid mixture into the slow cooker and stir to combine.

Chunks of raw beef, potatoes, carrots, onions, and celery in a slow cooker with broth, ready to be cooked.

4. Cover and cook on low for 6 hours or on high for 4 hours, until the vegetables are soft and the meat is tender.

Beef stew with carrots, peas, and potatoes in a thick brown sauce inside a slow cooker.

5. Serve!

A ladle holding a serving of beef stew with potatoes and peas over a pot, with steam rising from the hot dish.

A plate of mashed potatoes topped with beef stew containing carrots, peas, and a thick brown gravy, served on a white dish.

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.

A plate of mashed potatoes topped with beef stew sits on a red checkered cloth, with a can of Dr Pepper, bread slices, and green glasses in the background.

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.

A plate of mashed potatoes topped with stew sits on a red checkered cloth, next to sliced bread, a can of Dr Pepper, glass cups, and kitchenware in the background.

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.

Start Cooking

Prep Time:10

Cook Time:4

Total Time:4 10