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Tangy Beef and Vegetable Stew Recipe

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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

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Tangy Beef and Vegetable Stew Recipe

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

Yield: 12-16 Servings

25 345 370

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. Yield: 12-16 servings.

Editor's Note: Cooking times may vary with slow cookers.

Nutritional Facts 1 serving (1-1/2 cups) equals 334 calories, 13 g fat (4 g saturated fat), 71 mg cholesterol, 397 mg sodium, 29 g carbohydrate, 4 g fiber, 26 g protein.

Originally published as Tangy Beef and Vegetable Stew in Country Woman January/February 1995, p31

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