1 1/2 lbs. of lean beef, cut into cubes
2 tbsp. oil
2 med. carrots, shredded to 1 c.
2 med. onions, sliced to 1 c.
1 (8 oz.) can tomato sauce
1/2 c. water
1/4 c. packed brown sugar
1/4 vinegar
1 tbsp. Worcestershire sauce
1 tsp. salt

In an electric skillet or 3 quart saucepan, brown meat in hot oil. Do half at a time if working in a sauce pan. Add shredded carrots, onions, tomato sauce, water, brown sugar, vinegar, Worcestershire sauce and salt. Cover and cook over low heat for 1 1/2 hours or until tender. Serve stew with rice or noodles. Serves 4 to 6.