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Categories:
potatoes carrots onions lean stew meat cooking oil all-purpose boiling water vinegar ketchup horseradish mustard sugar corn mushrooms
Viewed: 51 - Published at: 3 years agoIngredients
- 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
Method
- 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.
