"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tangy Beef Stew Recipe

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This recipe for Tangy Beef Stew, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, May 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lb stew meat, cut into 1 inch cubes
1 cups sliced carrots
1 medium onion, sliced
1 can (8 oz) tomato sauce
1/4 cup brown sugar
1/4 cup vinegar
1 tablespoon worcestershire sauce
1/2 cup beef broth
1 teaspoon salt
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons water
Hot cooked noodles

Directions:
Directions:
Place first 9 ingredients in slow cooker. Stir, cover and cook on low 7-9 hours. Turn slow cooker to high.

Combine cornstarch and water; add to beef mixture. Cook and stir until thickened.

Serve over hot cooked noodles.

Number Of Servings:
Number Of Servings:
6

 

 

 

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