Sweet and Sour Stew...for Two

I adapted this recipe from a now out of print Sunset cookbook, Cooking for Two. I used to buy it and a good chef's knife as a bridal shower present years ago for every wedding. This makes a generous two servings, and can be easily increased.

• Ready In: 2 hrs 30 mins
• Serves: 2

Ingredients

• 2  tablespoons flour
• 1⁄2 teaspoon salt (original recipe uses 1 tsp)
• 1  dash pepper
• 1  lb  boneless lean lamb stew meat or 1  lb beef chuck, cut in 1 in. cubes
• 1 1⁄2 tablespoons butter
• 1⁄4 cup catsup
• 2  tablespoons  packed brown sugar
• 2  tablespoons red wine vinegar
• 1 1⁄2 teaspoons Worcestershire sauce
• 1⁄2 cup water
• 6  small  white boiling onions, peeled
• 2  large carrots, peeled and cut in 1 in. chunks
•  chopped parsley

Directions

1. Combine flour, 1/2 teaspoons salt, and pepper. Dredge meat pieces in flour, shaking off excess.
2. In a deep 3 to 4 quart pan, melt butter over medium-high heat; add meat and brown well on all sides. Do in batches if necessary. Drain off and discard excess fat.
3. Return meat to pan with any accumulated juices. Combine catsup, brown sugar, vinegar, Worcestershire, water and remaining 1/2 teaspoons salt; add to meat. Add onion and simmer, covered, for 1 hour and 15 minutes, stirring once or twice. Check liquid level and add water, as needed.
4. Add carrots and cook for about 40 minutes longer or until meat and vegetables are fork tender. Check liquid level and add water, as needed. Sprinkle with parsley and serve.
5. Note: You can use olive oil instead of or with the butter. Balsamic vinegar is an OK sub for the wine vinegar, but the wine vinegar gives a better "sour". I often will cut up a medium onion into wedges instead of using boiling onions.