The Mountain Laurel
The Journal of Mountain Life

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A Hearty Winter Recipe - Sweet and Sour Stew

By Deidre M. Thigpen © 1989

Issue: January, 1989

1/4 cup of all purpose flour
1 teaspoon of salt
Dash of pepper
2 pounds of beef stew meat, cubed
1/4 cup of shortening

1 cup of water
1/2 cup of catsup
1/4 cup brown sugar
1 teaspoon of salt
1/4 cup of vinegar
1 tablespoon of Worcestershire sauce
1 cup of chopped onions
6 large carrots, cut into 3/4 inch pieces

Combine flour, salt and pepper in a bag. Add meat, shake to coat. In a large skillet, brown the meat well in hot shortening.

Combine water, catsup, brown sugar, vinegar, Worcestershire sauce and salt. Stir into browned meat, add onion. Cover and cook for 45 minutes stir occasionally. Add carrots and cook another 45 minutes.

Serve with rice or over egg noodles.