Recipe

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• 2-lb omaha steak bee tips
• salt and pepper to taste
• tony chacherie to taste
• flour for dredging
• oil for browning and sauteing
• 2 diced onions
• 2- cups beef broth
• 2- cups dr. pepper
• 4 carrots, sliced into small pieces
• 5 potatoes, peeled and diced
• 5 cloves of garlic, pressed
• 1 (10-oz)can rotel -original recipe
• 1- cup frozen english peas
• cornstarch

• 1 Season the meat to taste, dredge in flour and brown down in oil. Remove and drain.
• 2 Add chopped onion and celery to oil (I added a little more) and saute until tender, adding a couple of sprinkles of Tony’s while sauteing . Drain.
• 3 Put beef tips and sauteed veggies into a large stock pot over medium/high heat.
• 4 Add the beef broth and the Dr. Pepper.
• 5 Add the carrots, potatoes, galric, tomaotes and peas.
• 6 Mix well and bring to a low simmer.
• 7 Reduce to a medium /low heat, cover and cook for 2 1/2-hours.
• 8 Stir occasionally to keep from sticking to the bottom of the pot. Meanwhile mix 1 1/2-tbspn cornstarch with about 1/4-cup (or so) of hot water.
• 9 Whisk until there are no lumps.
• 10 When stew is done, stir in the cornstarch and allow to cook on a very low heat for about 10 more minutes.
• 11 Turn off and leave lid on pot until ready to serve.
• 12 -Susana