Filed Under: 20msc-thursdaySelection, Beef, cook, main-dish, Under 20 Mins

Tangy Beef Stew

Would make a tasty slow cooker meal-prepare a few hours ahead, and it’s ready to serve when you are ready to eat

December 12th, 2012

Recipe courtesy of 20 Minute Supper Club

Cook Time
45 minutes
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 pounds stewing beef, cut into 1-inch cubes
  • 1 tablespoon canola oil
  • 1 cup water
  • ½ cup ketchup
  • ¼ cup brown sugar
  • ¼ cup vinegar
  • 1 tablespoon worcestershire sauce
  • 1 large onion, chopped
  • ½ green pepper, cut in strips
  • 3 carrots, sliced
  • 3 potatoes, cubed
  1. In bowl, combine flour, salt and pepper. Coat beef with flour mixture.

  2. In large skillet, heat canola oil and brown meat on all sides.

  3. In another bowl, combine water, ketchup, brown sugar, vinegar and Worcestershire sauce. Stir into browned meat. Add onion; cover. Cook over low heat for 45 minutes, stirring occasionally. Add remaining vegetables. Cook until meat and vegetables are tender, approximately 45 minutes.

Nutrients Per Serving

280 calories, 11 g fat, 21 g protein, 25 g carbohydrates, 2 g fibre. Excellent source of zinc. Good source of vitamin A, C and iron.  

Tangy Beef Stew