Tangy Beef and Vegetable Stew
Everytime I serve this I get asked for the recipe. Found it online at Taste of Home. Originally from Country Woman.
- Preparing Time: 25 minutes
- Total Time: 7 hours
- Served Person: 12
main dish
slow cook
fall
winter
beef
american
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
slow cooker
dairy free
- 1/3 cup all-purpose flour
- 1/3 cup white vinegar
- 2 tablespoons sugar
- 1/3 cup canola oil
- 1/3 cup ketchup
- 3 cups boiling water
- 4 teaspoons beef bouillon granules
- 2 cups corn frozen
- 6 cups potato cubed, peeled, half-inche pieces
- 8 medium carrots cut into 1/2-inch pieces
- 2 medium onions cubed
- 4 pound beef stew meat cut into 1-inch pieces
- 3 tablespoons horseradish
- 3 tablespoons mustard
- 2 cups peas frozen
- 2 cups mushrooms sliced, fresh
- Carbohydrate 34.3042473866811 g
- Cholesterol 99.9103214 mg
- Fat 32.6974829759826 g
- Fiber 5.43980348130201 g
- Protein 33.5603313005473 g
- Saturated Fat 11.0957239846507 g
- Serving Size 1 1 Serving (407g)
- Sodium 492.867791018576 mg
- Sugar 28.8644439053791 g
- Trans Fat 3.7124085076904 g
- Calories 564 calories
Place the potatoes, carrots and onions in a 6-qt. slow cooker. In a large skillet, brown beef in oil, a single layer at a time; 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.
