Name: Tangy Beef And Vegetable Stew
Yield: 4 servings
Ingredients: 6 cups cubed peeled potatoes (1/2-inch pieces); 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

6 cups cubed peeled potatoes (1/2-inch pieces)

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

Tangy Beef And Vegetable Stew

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