Recipe: Tangy Beef and Vegetable Stew
Tangy Beef and Vegetable Stew
6 cups cubed potatoes (peel if desired.)
8 medium carrots, cut into ½ inch pieces
2 medium onions, cubed or chopped
4 lbs beef stew meat, cut into 1" pieces
1/3 cup canola oil
1/3 cup all-purpose flour
4 tsp beef bouillon granules
3 cups boiling water
1/3 cup white vinegar
1/3 cup ketchup
3 T prepared horseradish
3 T prepared mustard
2 T sugar (I used Splenda)
2 cups each frozen peas and corn
2 cups sliced mushrooms
Do all the cutting and slicing of the vegetables first. Place the potatoes, carrots, and onions in the bottom of the crock.
In a large skillet, brown the meat in the canola oil in a skillet. Place it in the crock and sprinkle the meat with the flour. Use the boiling water to scrape up any brown bits in the skillet. Add in the bouillon and stir. Stir in the vinegar, ketchup, horseradish, mustard and sugar. Stir it all together in the skillet, and then pour over the meat. Cover and cook on Low for at least 5 hours.
Add the peas, corn, and mushrooms. Cover and cook 45 minutes more or until the meat and vegetables are tender.
Makes 12-16 servings.
Lena Austin
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