Tangy Beef and Vegetable Stew |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Meet the Cook: How much does my husband like this stew? So much that he'll eat it cold! We have a daughter, 8, and a son, 6. We just moved here from the Yukon so my husband could go to school, and I look forward to returning one day. -Amberleah Homlberg, Calgary, Alberta 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 king arthur unbleached 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:
1. 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. 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. Add the peas, corn and mushrooms. Cover and cook on high for 45 minutes longer or until meat and vegetables are tender. Yield: 12-16 servings.
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