Tangy Beef-Vegetable Stew - cooking recipe

Ingredients

6 c. cubed potatoes
8 medium carrots, cut into 1/2-inch pieces
2 medium onions, cubed small
4 lb. lean stew meat, cubed
1/3 c. cooking oil
1/3 c. all-purpose flour
4 beef bouillon cubes
3 c. boiling water
1/3 c. vinegar
1/3 c. ketchup
3 Tbsp. prepared horseradish
3 Tbsp. mustard
2 Tbsp. sugar
2 c. each: frozen peas and corn
2 c. sliced fresh mushrooms

Preparation

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.