In 3-quart saucepan brown meat, half at a time, in hot oil.
In same saucepan combine meat, shredded carrot, sliced onion, tomato sauce, 1/2 cup water, brown sugar, vinegar, Worcestershire, and salt.
Cover and cook over low heat till meat is tender, about 1 1/2 hours.
Blend 1 tablespoon cold water with cornstarch; add to stew.
Cook and stir till thickened and bubbly.
Serve stew over noodles sprinkled with poppy seed.
Garnish with carrot curls and parsley, if desired.