Ingredients
4 cups water3 cups cubed cooked beef chuck roast4 medium red potatoes, cubed4 ounces sliced fresh mushrooms1/2 cup chopped onion1/4 cup ketchup2 teaspoons beef bouillon granules2 teaspoons cider vinegar1 teaspoon brown sugar1 teaspoon Worcestershire sauce1/8 teaspoon ground mustard1 cup coarsely chopped fresh spinach
Preparation
In a Dutch oven, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 14-18 minutes or until potatoes are tender. Stir in spinach; cook 1-2 minutes longer or until tender.
