Tangy beef and vegetable stew
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Potatoes -- cubed 1/2 in. |
| Piece | ||
| 8 | mediums | Carrot -- 1/2 inch cubes |
| 2 | mediums | Onion -- cubed |
| 4 | pounds | Beef stew meat -- lean 1 in. |
| Cubes | ||
| ⅓ | cup | Vegetable oil |
| ⅓ | cup | All-purpose flour |
| 4 | eaches | Beef bouillon cubes |
| 3 | cups | Boiling water |
| ⅓ | cup | Vinegar |
| ⅓ | cup | Ketchup |
| 3 | tablespoons | Prepared horseradish |
| 3 | tablespoons | Mustard -- prepared |
| 2 | tablespoons | Sugar |
| 2 | cups | Frozen peas |
| 2 | cups | Frozen corn |
| 2 | cups | Fresh mushrooms -- sliced |
Directions
Place the potatoes, carrots and onions in a large slow cooker. In a large skillet, brown beef in oil, a single layer at a time over the vegetables. Sprinkle with flour. Dissolve bouillon cubes in boiling water. Stir in vinegar, ketchup, horseradish, mustard and sugar; pour over meat and vegetables. Cover and cook on high for 5 hours. Add peas, corn and mushrooms. Cover and cook on high for 45 minutes.
Yield: 12 to 16 servings.
Recipe By : Country Woman