Tangy Beef Stew

Tangy Beef Stew
This slow cooker stew recipe is brimming with beef, vegetables, and raisins in a zippy broth. Serve on its own or ladle over noodles if you wish.
Makes 4
Prep 10 m
Slow Cook 4 hours on HIGH, 6 hours on LOW



  1. 1 of 2 Layer onions, beef, ginger, salt, carrots and celery in slow cooker insert. Add bouillon cubes, water, vinegar and raisins. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
  2. 2 of 2 Remove cover and stir in black pepper. Using a ladle, remove 3 tablespoons liquid from slow cooker and place in a small bowl. Whisk in cornstarch. Whisk cornstrach mixture back into slow cooker and stir to combine. Contine stirring until liquid has thickened. Turn slow cooker off and serve with noodles, if desired.
Nutrition Information for Tangy Beef Stew
Servings Per Recipe: 4
Per Serving: 250 kcal cal., 27 g pro., 653 mg sodium, 24 g carb., 5 g Fat, total, 50 mg chol., 3 g fiber, 2 g sat. fat