Tangy beef and vegetable stew

16 servings

Ingredients

Quantity Ingredient
6 cups Potatoes -- cubed 1/2 in.
Piece
8 mediums Carrot -- 1/2 inch cubes
2 mediums Onion -- cubed
4 pounds Beef stew meat -- lean 1 in.
Cubes
⅓ cup Vegetable oil
⅓ cup All-purpose flour
4 eaches Beef bouillon cubes
3 cups Boiling water
⅓ cup Vinegar
⅓ cup Ketchup
3 tablespoons Prepared horseradish
3 tablespoons Mustard -- prepared
2 tablespoons Sugar
2 cups Frozen peas
2 cups Frozen corn
2 cups Fresh mushrooms -- sliced

Directions

Place the potatoes, carrots and onions in a large slow cooker. In a large skillet, brown beef in oil, a single layer at a time over the vegetables. Sprinkle with flour. Dissolve bouillon cubes in boiling water. Stir in vinegar, ketchup, horseradish, mustard and sugar; pour over meat and vegetables. Cover and cook on high for 5 hours. Add peas, corn and mushrooms. Cover and cook on high for 45 minutes.

Yield: 12 to 16 servings.

Recipe By : Country Woman

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