Tangy Beef And Vegetable Stew

• 6 cups cubed peeled potatoes (1/2-inch pieces)
• 8 medium carrots, cut into 1/2-inch pieces
• 2 medium onions, cubed
• 4 pounds beef stew meat, cut into 1-inch pieces
• 1/3 cup canola oil
• 1/3 cup all-purpose flour
• 4 teaspoons beef bouillon granules
• 3 cups boiling water
• 1/3 cup white vinegar
• 1/3 cup ketchup
• 3 tablespoons prepared horseradish
• 3 tablespoons prepared mustard
• 2 tablespoons sugar
• 2 cups each frozen peas and corn
• 2 cups sliced fresh mushrooms

1. Place the potatoes, carrots and onions in a 6-qt. slow cooker. In a large skillet, brown beef in oil in batches; place over the vegetables. Sprinkle with flour.
2. Dissolve bouillon in boiling water. Stir in the vinegar, ketchup, horseradish, mustard and sugar; pour over meat and vegetables. Cover and cook on high for 5 hours.
3. Add the peas, corn and mushrooms. Cover and cook on high for 45 minutes longer or until meat and vegetables are tender.

potatoes, carrots, onions, beef stew meat, canola oil, flour, beef bouillon granules, boiling water, white vinegar, ketchup, horseradish, mustard, sugar, corn, mushrooms

Taken from www.tasteofhome.com/recipes/tangy-beef-and-vegetable-stew/ (may not work)