Recipe by OneEye
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.
Top Review by Lise Grigsby
Thank you so much I made this reci[e when i first got married. I found reci[e in newspaper, and clipped it out. Needless to say, the recipe was lost, and I am so looking forward to making this again.
- 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 See How It's Made
- Brown meat, half at a time, in hot oil.
- (If cooking on stove top add the next 8 ingredients (carrots through salt). Cover and cook over low heat for 1½ hours or till meat is tender.)
- If using Crockpot, drain and transfer meat to Crockpot.
- Add shredded carrot, sliced onion, tomato sauce, ½ cup water, brown sugar, vinegar, Worcestershire and salt. Stir.
- Cook on high for 6-8 hours.
- 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.
- Cook noodles according to package directions. Serve stew over noodles sprinkled with poppy seed (if using).