TANGY BEEF STEW

 

  • Cooking Time:
  • Servings: 6
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.

Notes

Categories: Beef  Main Dish  Stew  Vegetable 
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