Tangy Beef-Vegetable Stew
Tangy Beef-Vegetable Stew combines tender beef with hearty vegetables in a flavorful, tangy sauce, perfect for comforting family dinners and gatherings.
Ingredients
- 6 cups cubed potatoes ⓘ
- 8 medium carrots, cut into 1/2-inch pieces ⓘ
- 2 medium onions, cubed small ⓘ
- 4 lb lean stew meat, cubed ⓘ
- 1/3 cup cooking oil
- 1/3 cup all-purpose flour ⓘ
- 4 beef bouillon cubes ⓘ
- 3 cups boiling water ⓘ
- 1/3 cup vinegar ⓘ
- 1/3 cup ketchup ⓘ
- 3 tablespoons prepared horseradish ⓘ
- 3 tablespoons mustard ⓘ
- 2 tablespoons sugar ⓘ
- 2 cups frozen peas ⓘ
Instructions
- Place potatoes, carrots, and onions in a large slow cooker.
- In a large skillet, brown beef in cooking oil.
- Place browned beef over vegetables in the slow cooker and sprinkle with flour.
- Dissolve beef bouillon cubes in boiling water.
- Stir in vinegar, ketchup, horseradish, mustard, and sugar.
- Pour the mixture over the meat and vegetables in the slow cooker.
- Cover and cook on high for 5 hours.
- Add frozen peas and corn to the slow cooker.
- Cover and cook on high for an additional 45 minutes.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or rosemary. If you prefer a thicker stew, increase the flour slightly or add a cornstarch slurry towards the end of cooking. You can substitute red wine for some of the water for added depth. If you want to make this dish even healthier, try using sweet potatoes instead of regular potatoes.
Serving Suggestions
This Tangy Beef-Vegetable Stew pairs beautifully with crusty bread or a side salad, such as Trudy'S Spinach Salad With Raspberry Vinaigrette. For a heartier meal, serve it over rice or with mashed potatoes. A dollop of sour cream on top can add a nice creaminess, enhancing the flavors.
Storage & Reheating
Allow the stew to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop or in the microwave, adding a splash of water if needed to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Tangy Beef-Vegetable Stew contains roughly 1347 calories, with 26g protein, 243g carbohydrates, and 53g fat. It is an excellent source of dietary fiber (402% of the Daily Value), protein (51% of the Daily Value), and iron (47% of the Daily Value), and a good source of vitamin A and calcium. It also contributes 112g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this stew in advance?
Yes, this stew can be made a day ahead. In fact, the flavors often improve overnight! Just reheat gently on the stovetop before serving, adding a bit of water if it thickens too much.
What vegetables can I add to this stew?
You can customize this stew by adding vegetables like green beans, bell peppers, or even mushrooms. Just be mindful of cooking times, as some vegetables may require different cooking durations.
Is this recipe suitable for freezing?
Absolutely! This stew freezes well. Just make sure to cool it completely before freezing. When you're ready to enjoy it, thaw in the fridge and reheat gently on the stove or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).