Ingredients
6 cups cubed peeled potatoes (1/2-inch pieces)8 medium carrots, cut into 1/2-inch pieces2 medium onions, cubed4 pounds beef stew meat, cut into 1-inch pieces1/3 cup canola oil1/3 cup all-purpose flour4 teaspoons beef bouillon granules3 cups boiling water1/3 cup white vinegar1/3 cup ketchup3 tablespoons prepared horseradish3 tablespoons prepared mustard2 tablespoons sugar2 cups each frozen peas and corn2 cups sliced fresh mushrooms
Preparation
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 5 hours.
Add the peas, corn and mushrooms. Cover and cook on high for 45 minutes longer or until meat and vegetables are tender.
