Slow Cooker Dr. Pepper Beef Stew
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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
Instructions
- To your slow cooker, add the stew beef, onion, carrots, potatoes, and celery.
- To a mixing bowl, whisk together the beef broth, tomato paste, Dr. Pepper, brown gravy mixes, and beefy onion soup mix.
- Pour the liquid mixture into the slow cooker and stir to combine.
- Cover and cook on low for 6 hours or on high for 4 hours, until the vegetables are soft and the meat is tender.
- Serve!
Notes
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.Private Notes
Servings: 6 servings
