Recipe - Browned Beef Stew

3 pound Boneless stew meat; (beef)
3 teaspoon Salt
1 teaspoon Black pepper
One fourth cup Flour
3 tablespoon Shortening
2 cup Beef stock or bouillon
2 cup Dr Pepper
2 cup Sliced carrots
1 One half cup Onions; chunks
1 cup Celery; cut or sliced up
1 cup Frozen or fresh garden peas

Sprinkle meat with the salt and pepper and dust with the One fourth 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 brandnamerecipes by Ann_Bartholomew@dpsu.com on Feb 6, 1998