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TEST KITCHEN APPROVED

Tangy Beef and Vegetable Stew

Name: Tangy Beef and Vegetable Stew
Prep time: 25 min
Cook time: 5 h 45 min
Total time: 6 h 10 min
Yield: 12-16 servings
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

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 25 min. Cook: 5-3/4 hours

By Taste Of Home Editorial Team

Recipe by Amberleah Homlberg, Calgary, Alberta

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 02, 2022

How much does my husband like this stew? So much that he'll eat it cold! —Amberleah Homlberg, Calgary, Alberta

TEST KITCHEN APPROVED

Tangy Beef and Vegetable Stew

Contest Winner

6 Reviews Add your review

Yield:12-16 servings

Prep:25 min

Cook:5 hours 45 min

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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

Text Ingredients

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Directions

1
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.

2
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.
3
Add the peas, corn and mushrooms. Cover and cook on high for 45 minutes longer or until meat and vegetables are tender.