Tangy Beef and Vegetable Stew Recipe
Tangy Beef and Vegetable Stew Recipe photo by Taste of Home
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Tangy Beef and Vegetable Stew Recipe

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4.5 5 9
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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
TOTAL TIME: Prep: 25 min. Cook: 5-3/4 hours
MAKES:12-16 servings
TOTAL TIME: Prep: 25 min. Cook: 5-3/4 hours
MAKES: 12-16 servings


  • 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

Nutritional Facts

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


  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.
Editor's Note: Cooking times may vary with slow cookers.
Originally published as Tangy Beef and Vegetable Stew in Country Woman January/February 1995, p31

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Maryrose90 User ID: 179832 18409
Reviewed May. 29, 2014

"This stew just did not do it for our family. It just came out bitter tasting. We love horseradish so I don't think it was that but more likely the combination of the vinegar and the mustard. I ended up adding twice as much sugar and some beef gravy to take away the tart taste and salvage the 4 pounds of stew meat. It's just a matter of taste and I knew the sour flavor just wasn't going to fly with my kids."

DawnLockhart User ID: 3466471 14248
Reviewed Aug. 21, 2012

"I make this stew fairly often during the colder months. It is hands down the best stew you will ever eat!"

PastorsWife7 User ID: 884194 18406
Reviewed Jan. 11, 2012

"YUMMY! Very easy, good flavor and it makes a lot. I didn't change a thing. Great recipe."

bobeezwrld User ID: 2606286 29185
Reviewed May. 15, 2011

"Best beef Stew I've ever had. Wouldn't change a thing!"

scout312 User ID: 1599276 19451
Reviewed Dec. 2, 2010

"Great, I added some green chilis"

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