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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 6 |
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A recipe from my childhood; Mom found it in a Better Homes and Gardens recipe book from 1977. I prefer the crockpot method, but if you don't have one, you can make this on the stove. There is a note in the cookbook that says she used this recipe to make pot roast in the Crockpot as well. Ingredients:
1 1/2 lbs beef stew meat, cut in 1-inch cubes |
2 tablespoons cooking oil |
2 medium carrots, shredded (1 cup) |
2 medium onions, sliced (1 cup) |
1 (8 ounce) can tomato sauce |
1/2 cup water |
1/4 cup packed brown sugar |
1/4 cup vinegar |
1 tablespoon worcestershire sauce |
1/2 teaspoon salt |
1 tablespoon cold water |
2 teaspoons cornstarch |
6 ounces whole wheat egg noodles |
poppy seed (optional) |
Directions:
1. Brown meat, half at a time, in hot oil.
2. (If cooking on stove top add the next 8 ingredients (carrots through salt). Cover and cook over low heat for 11/2 hours or till meat is tender.)
3. If using Crockpot, drain and transfer meat to Crockpot.
4. Add shredded carrot, sliced onion, tomato sauce, 1/2 cup water, brown sugar, vinegar, Worcestershire and salt. Stir.
5. Cook on high for 6-8 hours.
6. For both stove top and Crockpot methods, at the end of the cooking time add the blended cornstarch and water. Cook and stir until thickened.
7. Cook noodles according to package directions. Serve stew over noodles sprinkled with poppy seed (if using).
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