Tangy Beef Stew
CATEGORIES
INGREDIENTS
  • Servings: 6
  • 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
  1. Place first 9 ingredients in slow cooker.
  2. Stir, cover, and cook on low until meat is tender, about 7 to 9 hours.
  3. Turn slow cooker to high.
  4. Combine cornstarch and cup cold water; add to beef mixture.
  5. Cook and stir until thickened and bubbly.
  6. Serve over hot cooked noodles.