Reposting for 2017 -
Even though I think of a hearty beef and vegetable stew as a 'winter' food, for some reason I really, really wanted to make this yesterday. It worked out perfectly though as it's about 100 degrees out this week and I was able to put this in the slow cooker and forget about it while it cooked away on the countertop and didn't heat up my kitchen. I also used my solar oven to bake a loaf of bread so our dinner last night was not only delicious and filling but it cooked without my help or using the stove or oven!
I did not have fresh carrots on hand - only about 1/4 cup leftover of the carrots I had dehydrated last month so that is why my photos don't show large, brightly colored carrot disks in them. I also used my dehydrated sliced mushrooms and added them at the beginning of the cook time and we don't use corn very often in our home so I left that out. Substitute as you need to or want to.
Beef and Vegetable Stew
3 c cubed, peeled potatoes
4 medium carrots, sliced
1 medium onion, cubed
2 lb. steak or other beef, cubed or cut to about 1" pieces
2 T oil
3 T flour
2 beef bouillon cubes
2 c boiling water
1/4 c white vinegar
1/4 c ketchup
1 T prepared horseradish
1 T prepared mustard
1 T sugar
1 c peas
1 c corn
1 c fresh sliced mushrooms
Place the potatoes, carrots and onions in a slow cooker. In a large skillet, brown the beef in oil. Lay on the vegetables in the slow cooker. Sprinkle with flour. In a bowl, dissolve the bouillon cubes in the water and stir in the vinegar, ketchup, horseradish, mustard and sugar. Pour over meat in the slow cooker. Cover and cook on high about 5 hours. Add the peas and corn and mushrooms. Cook an additional 45 minutes. Makes about 5-6 servings.
