Beef And Vegetable Stew - cooking recipe

Ingredients

6 c. cubed peeled potatoes (1/2-inch pieces)
2 medium carrots, cut into 1/2-inch pieces
2 medium onions, cubed
4 lb. lean beef stew meat, cut in 1-inch pieces
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 mustard
2 Tbsp. sugar
2 c. frozen peas
2 c. frozen corn
2 c. sliced fresh mushrooms

Preparation

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. Place over the vegetables.
Sprinkle with flour.
Dissolve bouillon cubes in boiling water.
Stir in vinegar, ketchup, 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 longer.
This is great to put on in the morning and have ready for dinner.