More Great Recipes: Beef | Main Dish | Stew | Vegetable

Tangy Beef Stew


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Member since 2006

Serves 6 | Prep Time | Cook 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


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.


Pairs Well With


Notes

A dash of local for every season
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