1 1/2 lb. beef stew meat, cut in cubes
2 tbsp. cooking oil
2 medium carrots, shredded (1 c.)
2 medium onions, sliced thin (1 c.)
1 (8 oz.) can tomato sauce
1/2 c. water
1/4 c. packed brown sugar
1/4 c. vinegar
1 tbsp. Worcestershire sauce
salt to taste
1 tbsp. cold water
2 tsp. cornstarch
hot cooked noodles
poppy seeds (optional)

In large saucepan, brown half the beef at a time in hot oil. Return all meat to pan. Stir in carrots, sliced onions, tomato sauce, 1/2 cup water, brown sugar, vinegar, Worcestershire sauce and salt. Cover and cook over low heat about 1 1/2 hours or until meat is tender. Blend 1 tablespoon cold water with cornstarch. Add to stew. Cook until mixture is thickened. Serve over noodles.

Makes 4 to 6 servings.