Tangy Beef And Vegetable Stew Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
6 cup: Potatoes, cubed 1/2 in.
3 cup: Boiling water,
Piece,
1/3 cup: Vinegar,
8 medium: Carrot, 1/2 inch cubes
1/3 cup: Ketchup,
2 medium: Onion, cubed
3 tbsp: Prepared horseradish,
4 lbs: Beef stew meat, lean 1 in.
3 tbsp: Mustard, prepared
Cubes,
2 tbsp: Sugar,
1/3 cup: Vegetable oil,
2 cup: Frozen peas,
1/3 cup: All-purpose flour,
2 cup: Frozen corn,
4 each: Beef bouillon cubes,
2 cup: Fresh mushrooms, sliced
Directions:
Place the potatoes, carrots and onions in a large slow cooker. In a
large skillet, brown beef in oil, a single layer at a time over the
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.
Yield: 12 to 16 servings.
Recipe By : Country Woman
Source from luhu.jp
large skillet, brown beef in oil, a single layer at a time over the
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.
Yield: 12 to 16 servings.
Recipe By : Country Woman
Source from luhu.jp