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Sweet-and-Sour Beef Stew

This chunky meal in a bowl makes terrific use of nutrient-packed vegetables. It has a deliciously sweet and tangy taste. —Frances Conklin, Cottonwood, Idaho
  • Total Time
    Prep: 25 min. Cook: 8 hours
  • Makes
    8 servings

Ingredients

  • 2 pounds beef top round steak, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 can (15 ounces) tomato sauce
  • 2 large onions, chopped
  • 4 medium carrots, thinly sliced
  • 1 large green pepper, cut into 1-inch pieces
  • 1 cup canned pineapple chunks, drained
  • 1/2 cup cider vinegar
  • 1/4 cup packed brown sugar
  • 1/4 cup light corn syrup
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • Hot cooked rice, optional

Directions

  • In a large skillet, brown beef in oil in batches; drain. Transfer to a 4- or 5-qt. slow cooker.
  • In a large bowl, combine the tomato sauce, onions, carrots, green pepper, pineapple, vinegar, brown sugar, corn syrup, chili powder, paprika and salt; pour over beef.
  • Cover and cook on low for 8-10 hours or until beef is tender. Serve with rice if desired.
    Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts
1 cup: 290 calories, 7g fat (2g saturated fat), 64mg cholesterol, 465mg sodium, 29g carbohydrate (17g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat.

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