Clarion County Recipe of the Day: Tangy Beef & Vegetable Stew
Serve this hearty comfort food on a cold wintry day!
Tangy Beef & Vegetable Stew
6 cups cubed peeled potatoes
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
~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.
~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 five hours.
~Add the peas, corn, and mushrooms. Cover and cook on high for 45 minutes longer (or until meat and vegetables are tender).
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