Taste of Home
Tangy Beef and Vegetable Stew
TOTAL TIME: Prep: 25 min. Cook: 5-3/4 hours
YIELD: 12-16 servings.
How much does my husband like this stew? So much that he'll eat it cold! —Amberleah Homlberg, Calgary, Alberta
Ingredients
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6 cups cubed peeled potatoes (1/2-inch pieces)
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8 medium carrots, cut into 1/2-inch pieces
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2 medium onions, cubed
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4 pounds beef stew meat, cut into 1-inch pieces
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1/3 cup canola oil
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1/3 cup all-purpose flour
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4 teaspoons beef bouillon granules
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3 cups boiling water
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1/3 cup white vinegar
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1/3 cup ketchup
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3 tablespoons prepared horseradish
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3 tablespoons prepared mustard
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2 tablespoons sugar
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2 cups each frozen peas and corn
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2 cups sliced fresh mushrooms
Directions
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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.
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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.
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3.
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.
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