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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tangy Beef and Vegetable Stew Recipe

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This recipe for Tangy Beef and Vegetable Stew is from The Best of The Best Sauve Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds lean stew meat, cut in 1 inch cubes
2 cups cubed potatoes
4 med. carrots cut in pieces
1 med. onion cubed
2 tblsp cooking oil
2 tblsp. flour
2 tblsp. ketchup
2 beef bullion cubes
1 tsp. horseradish
11/2 cups boiling water
1 tblsp. mustard
2 tblsp. vinegar
1 tblsp. sugar
1 cup corn, 1 cup peas and 1 cup sliced fresh mushrooms.
Directions:
Directions:
Put potatoes, carrots and onion in slow cooker. In a large skillet, brown beef in
oil, single layer at a time. Place over vegetables. Sprinkle with flour.Dissolve bouillion cubes in boiling water.Stir in vinegar,ketchup,horseradish,mustard and sugar.Pour over meat and vegetables. Cover and cook on high for 5 hrs., then add peas, corn and mushrooms.and cook for another 45 min.

 

 

 

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