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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 10 |
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This is a recipe from a gentleman in Braggadocho, Missouri that I have altered ever so slightly. It really makes a wonderful meal. I made it for dinner tonight. Served it over rice with some corn on the cob and bread as “go-withs”. Read more . I cannot imagine anybody that likes stew NOT liking this recipe. It is really good. This is the way “I” made it. Ingredients:
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 |
Directions:
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
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