Sweet And Sour Beef Stew

• 1 1/2 lb. beef stew meat, cut into 1-inch cubes
• 2 Tbsp. cooking oil
• 2 medium carrots, shredded
• 2 medium onions, sliced
• 1 (8 oz.) can tomato sauce
• 1 tsp. salt
• poppy seed (optional)
• hot cooked noodles
• 1/2 c. water
• 1/4 c. packed brown sugar
• 1/4 c. vinegar
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. cold water
• 2 tsp. cornstarch

1. In a 3-quart saucepan, brown the meat, half at a time, in hot oil.
2. In the same saucepan, combine the meat, carrot, onion, tomato sauce, 1/2 cup water, brown sugar, vinegar, Worcestershire sauce and salt. Cover and cook over low heat until the meat is tender (about 1 1/2 hours).
3. Blend 1 tablespoon cold water with the cornstarch. Add to the stew.
4. Cook and stir until thickened and bubbly. Serve the stew over the noodles, sprinkled with poppy seed.
5. Makes 4 to 6 servings.

beef stew meat, cooking oil, carrots, onions, tomato sauce, salt, noodles, water, brown sugar, vinegar, worcestershire sauce, cold water, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468657 (may not work)