Wednesday, September 21, 2011

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.

Professional picture

Taken from my iPhone.


Tangy Beef and Vegetable Stew:

  • 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. 




Print Friendly and PDF Pin It

No comments: