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

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
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

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

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.

Directions

  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

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.

Reviews for Tangy Beef and Vegetable Stew

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
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.

MY REVIEW
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!

MY REVIEW
Reviewed Jan. 11, 2012

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

MY REVIEW
Reviewed May. 15, 2011

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

MY REVIEW
Reviewed Dec. 2, 2010

Great, I added some green chilis

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