Tangy Beef And Vegetable Stew

This Tangy Beef and Vegetable Stew is the ultimate comfort food for chilly evenings. Featuring lean beef stew meat that becomes fork-tender after hours of slow cooking, this dish balances rich savory flavors with a bright, zesty kick from vinegar and prepared horseradish. The broth is deepened with ketchup and mustard, creating a unique tangy profile that cuts through the richness of the meat. Loaded with hearty potatoes, carrots, onions, and finished with sweet peas, corn, and earthy mushrooms, every spoonful is packed with texture and flavor. It's a one-pot wonder that requires minimal active effort, making it perfect for busy weeknights or feeding a large family. Serve it hot with crusty bread to soak up the delicious sauce.

Cooking Method: Boiling, Slow Cooking

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 12

Calories: 277.2

Description

This Tangy Beef and Vegetable Stew is the ultimate comfort food for chilly evenings. Featuring lean beef stew meat that becomes fork-tender after hours of slow cooking, this dish balances rich savory flavors with a bright, zesty kick from vinegar and prepared horseradish. The broth is deepened with ketchup and mustard, creating a unique tangy profile that cuts through the richness of the meat. Loaded with hearty potatoes, carrots, onions, and finished with sweet peas, corn, and earthy mushrooms, every spoonful is packed with texture and flavor. It's a one-pot wonder that requires minimal active effort, making it perfect for busy weeknights or feeding a large family. Serve it hot with crusty bread to soak up the delicious sauce.

Ingredients

4 lb Beef stew meat -- lean, cut into 1-inch cubes
1/3 cup Vegetable oil
1/3 cup All-purpose flour
6 cups Potatoes -- cubed 1/2 inch
8 medium Carrots -- cut into 1/2 inch cubes
2 medium Onions -- cubed
4 ea Beef bouillon cubes
3 cups Boiling water
1/3 cup Vinegar
1/3 cup Ketchup
3 tbsp Prepared horseradish
2 tbsp Prepared mustard
2 tbsp Sugar
2 cups Frozen peas
2 cups Frozen corn
2 cups Fresh mushrooms -- sliced

Directions

1
Place the cubed potatoes, carrots, and onions into the bottom of a large slow cooker.
2
Heat vegetable oil in a large skillet over medium-high heat.
3
Brown the beef stew meat in the skillet, working in single layers to ensure a good sear.
4
Transfer the browned beef from the skillet into the slow cooker, placing it over the vegetables.
5
Sprinkle the all-purpose flour evenly over the meat and vegetables in the slow cooker.
6
In a small bowl, dissolve the beef bouillon cubes in the boiling water.
7
Stir in the vinegar, ketchup, prepared horseradish, mustard, and sugar into the bouillon mixture until well combined.
8
Pour the liquid mixture evenly over the meat and vegetables in the slow cooker.
9
Cover the slow cooker and cook on HIGH for 5 hours.
10
Stir in the frozen peas, frozen corn, and sliced mushrooms.
11
Cover and continue to cook on HIGH for an additional 45 minutes, until vegetables are tender and stew is heated through.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 277.2kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 21.6mg1%
Total Carbohydrate 61.2g21%
Dietary Fiber 7.9g32%
Sugars 2.9g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef stew, slow cooker, tangy flavor, horseradish, comfort food, vegetable stew, potato stew, easy dinner, family meal, winter recipe, one pot meal, beef bouillon, ketchup stew, mustard sauce, slow cooked beef, hearty soup, meal prep

Read it online: https://www.chefs-mate.com/recipe/tangy-beef-and-vegetable-stew/