Tangy Beef and Vegetable Stew

My sweet friend, Nichole, made this recipe for me when I was recovering from surgery. I asked for the recipe because it was SO good. Then I also found the recipe online here.

Taken from my iPhone.

Tangy Beef and Vegetable Stew

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

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.