Sweet-And-Sour Beef Stew

• 2 pounds beef top round steak, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 can (15 ounces) tomato sauce
• 2 large onions, chopped
• 4 medium carrots, thinly sliced
• 1 large green pepper, cut into 1-inch pieces
• 1 cup canned pineapple chunks, drained
• 1/2 cup cider vinegar
• 1/4 cup packed brown sugar
• 1/4 cup light corn syrup
• 2 teaspoons chili powder
• 2 teaspoons paprika
• 1/2 teaspoon salt
• Hot cooked rice, optional

1. In a large skillet, brown beef in oil in batches; drain. Transfer to a 4- or 5-qt. slow cooker.
2. In a large bowl, combine the tomato sauce, onions, carrots, green pepper, pineapple, vinegar, brown sugar, corn syrup, chili powder, paprika and salt; pour over beef.
3. Cover and cook on low for 8-10 hours or until beef is tender. Serve with rice if desired.
4. Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

beef, olive oil, tomato sauce, onions, carrots, green pepper, pineapple, cider vinegar, brown sugar, light corn syrup, chili powder, paprika, salt, rice

Taken from www.tasteofhome.com/recipes/sweet-and-sour-beef-stew/ (may not work)