Tangy Beef Stew
2 lb. lean beef stew meat, cut in 1-inch cubes
1 cup sliced carrots
1 medium onion, sliced
1 can (8 ounces) tomato sauce
1/4 cup brown sugar
1/4 cup vinegar
1 tablespoon Worcestershire sauce
1/2 cup beef broth or water
1 teaspoon salt
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons cold water
hot cooked noodles
Place first 9 ingredients in slow cooker.
Stir, cover, and cook on low until meat is tender, about 7 to 9 hours.
Turn slow cooker to high.
Combine cornstarch and cup cold water; add to beef mixture.
Cook and stir until thickened and bubbly.
Serve over hot cooked noodles.