Tangy Beef-Vegetable Stew
Tangy Beef-Vegetable Stew is an impressive dinner. Made with 6 c. cubed potatoes, 8 medium carrots, cut into 1/2-inch pieces, 2 medium onions, cubed small, 4 lb. lean stew meat, cubed and 1/3 c. cooking oil, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Place potatoes, carrots and onions in a large slow cooker. In a large skillet brown beef in oil.
Place over 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.
Yields 12 to 16 servings.
π· Perfect Pairings
Complete your meal with these
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