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Tangy Beef and Vegetable Stew

 Tangy Beef and Vegetable Stew
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
12-16 ServingsPrep: 25 min. Cook: 5-3/4 hours


  • 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


  • 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

2 of 2

Tangy Beef and Vegetable Stew (continued)

Directions (continued)

  • 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.