Tangy beef stew

Prepare this flavourful stew a few hours ahead and it’s ready to serve when you are ready to eat

10 servings / 1 hr 40 min

Prep 10 min / Cook 1 hr 30 min

Ingredients
  • 1/4 cup (50mL) all-purpose flour
  • 1/4 tsp (1 mL) pepper
  • 2 lb (1 kg) stewing beef, cut into 1-inch (2.5 cm) cubes
  • 1 tbsp (15 mL) canola oil
  • 1 cup (250 mL) water
  • 1/2 cup (125 mL) ketchup
  • 1/4 cup (50 mL) brown sugar
  • 1/4 cup (50 mL) vinegar
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1 large onion, chopped
  • 1/2 green pepper, cut in strips
  • 3 carrots, sliced
  • 3 potatoes, cubed
Directions
  1. In bowl, combine flour and pepper. Coat beef with flour mixture.
  2. In large skillet, heat canola oil and brown meat on all sides.
  3. In another bowl, combine water, ketchup, brown sugar, vinegar and Worcestershire sauce. Stir into browned meat. Add onion; cover. Cook over low heat for 45 minutes, stirring occasionally. Add remaining vegetables. Cook until meat and vegetables are tender, approximately 45 minutes.
Nutritional info per serving (1 of 10)
  • Calories 230
  • Protein 21 g
  • Total fat 7 g
    Saturated fat 2 g
    Cholesterol 55 mg
  • Carbohydrates 22 g
    Fibre 2 g
    Sugars 11 g
  • Sodium 230 mg
  • Potassium 484 mg

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