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Tangy Beef and Vegetable Stew

Taste of Home
  • minutes
  • Serves 12 to 16

INGREDIENTS

4

lbs Beef stew meat

8

Carrots, medium

2 cups

Mushrooms, fresh

2

Onions, medium

2 cups

Peas and corn, frozen

6 cups

Potatoes

4 tsp

Beef bouillon granules

3 tbsp

Horseradish, prepared

1/3 cup

Ketchup

3 tbsp

Mustard, prepared

1/3 cup

All-purpose flour

2 tbsp

Sugar

1/3 cup

Canola oil

1/3 cup

White vinegar

3 cups

Water