Name: Tangy Beef and Vegetable Stew
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 6 cups cubed peeled potatoes (1/2-inch pieces) -; 8 medium carrots, cut into 1/2-inch pieces -; 2 medium onions, cubed -; 4 pounds beef stew meat, cut into 1-inch pieces -; 1/3 cup canola oil -; 1/3 cup all-purpose flour -; 4 teaspoons beef bouillon granules -; 3 cups boiling water -; 1/3 cup white vinegar -; 1/3 cup ketchup -; 3 tablespoons prepared horseradish -; 3 tablespoons prepared mustard -; 2 tablespoons sugar -; 2 cups each frozen peas and corn -; 2 cups sliced fresh mushrooms -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Tangy Beef and Vegetable Stew

1. 6 cups cubed peeled potatoes (1/2-inch pieces) -

2. 8 medium carrots, cut into 1/2-inch pieces -

3. 2 medium onions, cubed -

4. 4 pounds beef stew meat, cut into 1-inch pieces -

5. 1/3 cup canola oil -

6. 1/3 cup all-purpose flour -

7. 4 teaspoons beef bouillon granules -

8. 3 cups boiling water -

9. 1/3 cup white vinegar -

10. 1/3 cup ketchup -

11. 3 tablespoons prepared horseradish -

12. 3 tablespoons prepared mustard -

13. 2 tablespoons sugar -

14. 2 cups each frozen peas and corn -

15. 2 cups sliced fresh mushrooms -

How to cook deliciously - Tangy Beef and Vegetable Stew

1. Stage

Place the potatoes, carrots and onions in a 6-qt. slow cooker. In a large skillet, brown beef in oil in batches; place over the vegetables. Sprinkle with flour.

2. Stage

Dissolve bouillon in boiling water. Stir in the vinegar, ketchup, horseradish, mustard and sugar; pour over meat and vegetables. Cover and cook on high for 5 hours.

3. Stage

Add the peas, corn and mushrooms. Cover and cook on high for 45 minutes longer or until meat and vegetables are tender.