Nancy Lindahl's Hearty Sweet and Sour Beef Stew

READY IN: 6hrs 30mins
Recipe by Bill Hilbrich

Here is a crock pot stew that I found published in the Minneapolis Tribune many years ago. After you brown the meat and put every thing together, it cooks by itself. I have never met Nancy, but I thank her every time the aroma of this meal in a pot fills my kitchen. It serves at least 4 hungry people and left over's can be refrigerated for several days. After cooking all day, it still retains it's sweet/sour characteristics without either a burned taste or the washed out blandness that often requires more seasoning when served.

Top Review by Lennie

This stew has a very pleasant sweet-sour taste; went very well with the steamed rice and fresh bread I served with it. It had, unfortunately, too thin a sauce for my liking, but I added 1/2 cup whipping cream about 20 minutes before it was done and this thickened it up just a tad, which was enough for me. No, that small an amount doesn't make it creamy :-) I did saute the onions rather than add them raw, which is a personal preference and does get the nice beefy bits from the skillet into the crockpot; next time I think I will add fresh garlic too. My only other comment is on preparation time: by the time I opened tins, retrieved products from cupboards and fridge, measured and stirred, peeled, washed, scraped and chopped vegetables, cubed beef...well, it was way more than 15 minutes; counting the browning time, more like 45 minutes. Something to keep in mind in case you think you can whip this off before you go to work.

Ingredients Nutrition


  1. In a large skillet, heat the oil and cook meat, just until browned (about 4-5 minutes).
  2. Place in the Crock Pot, along with all the rest of the ingredients except the sour cream.
  3. Mix well, cover and cook on high until the meat is tender.
  4. About 4-6 hours .
  5. Serve in bowls and top with a spoon full of Sour Cream.

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