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Tangy Beef and Vegetable Stew

Name: Tangy Beef and Vegetable Stew
Prep time: 25 min
Cook time: 5 h 45 min
Total time: 6 h 10 min
Yield: 12-16 servings.
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

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Total Time

Prep: 25 min. Cook: 5-3/4 hours

Makes

12-16 servings

Updated: Oct. 02, 2022

How much does my husband like this stew? So much that he'll eat it cold! —Amberleah Homlberg, Calgary, Alberta

Tangy Beef and Vegetable Stew Recipe photo by Taste of Home

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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

Directions

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

Nutrition Facts

1-1/2 cups: 334 calories, 13g fat (4g saturated fat), 71mg cholesterol, 397mg sodium, 29g carbohydrate (7g sugars, 4g fiber), 26g protein.

Tangy Beef and Vegetable Stew

Ingredients

Directions

Nutrition Facts

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