Tangy Beef and Vegetable Stew Recipe

4.5 6 10
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

Read Reviews
4.5 6 10
Publisher Photo
How much does my husband like this stew? So much that he'll eat it cold! —Amberleah Homlberg, Calgary, Alberta
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Cook: 5-3/4 hours
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Cook: 5-3/4 hours

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

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.

  • 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
  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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2124arizona User ID: 845443 269151
Reviewed Jul. 8, 2017

"This hearty stew is so yummy on a cold blustery day!! The flavors here come together to make it a keeper"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

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

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

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

"Great, I added some green chilis"

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