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Sweet and Sour Beef Stew

1 Tbsp - vegetable oil
1½ pounds - beef top round, sliced into thin strips across the grain
1 cup - shredded carrots
1 cup - sliced onions
1 cup - tomato sauce
½ cup - water
¼ cup - packed Florida Crystals® Demerara Sugar
¼ cup - cider vinegar
1 Tbsp - Worcestershire Sauce
1 tsp - salt
1 Tbsp - cold water
2 tsp - cornstarch
Hot Cooked Egg Noodles

In a large skillet, heat 1½ tsp vegetable oil. Add half of the beef and cook, stirring constantly, until beef loses its pink color – about 2 to 3 minutes. Remove beef from pan and repeat for remaining beef, using the remaining vegetable oil.

Return all the beef to the pan and add the carrots, onions, tomato sauce, water, Florida Crystals® Demerara Sugar, cider vinegar, Worcestershire sauce and salt. Cover and cook on low heat until both the meat and vegetables are tender, about 20 to 25 minutes.

Blend 1 Tbsp cold water with the cornstarch. Add to the skillet. Bring mixture to a boil, stirring constantly, until the mixture thickens slightly. Serve over hot, buttered egg noodles.

Serving Quantity: 4 to 6

Quick Tip:
Slow cooking over low heat tenderizes this not-so-tender cut of beef. The acidity of the tomato sauce and the cider vinegar also help to tenderize.


This tasty but easy beef stew is great comfort food on a cold evening.