Beef And Vegetable Stew

• 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

1. 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.
2. Sprinkle with flour.
3. Dissolve bouillon cubes in boiling water.
4. Stir in vinegar, ketchup, mustard and sugar; pour over meat and vegetables.
5. Cover and cook on high for 5 hours.
6. Add peas, corn and mushrooms.
7. Cover and cook on high for 45 minutes longer.
8. This is great to put on in the morning and have ready for dinner.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857945 (may not work)