Tangy Beef-Vegetable Stew

• 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

1. Place potatoes, carrots and onions in a large slow cooker. In a large skillet brown beef in oil.
2. Place over vegetables. Sprinkle with flour.
3. Dissolve bouillon cubes in boiling water. Stir in vinegar, ketchup, horseradish, mustard and sugar; pour over meat and vegetables.
4. Cover and cook on high for 5 hours. Add peas, corn and mushrooms.
5. Cover and cook on high for 45 minutes.
6. Yields 12 to 16 servings.

potatoes, carrots, onions, lean stew meat, cooking oil, allpurpose, boiling water, vinegar, ketchup, horseradish, mustard, sugar, corn, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=820708 (may not work)