Crock Pot Beef Stew

3 cups potato cut up
4 medium carrot cut up
3 onions cut up
½ lb button mushrooms
3 tbsp oil
2 lbs stewing beef, cut into 1" cube
3 tbsp vinegar
3 tbsp catsup
1½ tbsp horseradish
1½ tbsp mustard
1 tbsp sugar
2 tsp salt
2 beef bullion cubes
1½ cups boiling water
⅓ cup flour
1 pkg frozen peas

Place potatoes, carrots, onion and mushrooms in the bottom of the crockpot. Saute beef in oil in a saucepan to brown on all sides. Place on top of the vegetables.
Mix in the vinegar, mustard, catsup, horseradish, sugar, salt and bullion into the boiling water and pour over the vegetables and meat. Cook on low for 9 hours. Add peas and cook for 1 hour. Add flour mixed with a little water and mix into stew. Cook for 10-15 minutes on high.