Tangy Beef Stew
|Stew meat||1 1⁄2 Pound|
|Sliced onions||1 Cup (16 tbs)|
|Carrots||1 Cup (16 tbs), sliced|
|Canned tomato sauce||8 Ounce|
|Brown sugar||5 Tablespoon (0.25 Cup Plus 1 Tablespoon)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
Brown meat in oil.
Add all ingredients.
Cover and cook until meat is tender, 2 hours minimum.
Combine 1/3 cup water with 4 teaspoons cornstarch.
Add to meat.
Cook until thickened.
Serve over egg noodles.
Hint: Save Time: Cook in crockpot all day or brown meat and pressure cook it for 20 minutes.