4 lb. lean beef chuck, cut in 1-inch cubes
1/4 c. vegetable oil
1 c. catsup
1/2 c. wine vinegar
2 tsp. salt
1 c. chopped onion
1/2 c. water
1/2 c. packed brown sugar
2 tbsp. Worcestershire sauce
6 carrots, cut in 1/4 inch slices
Hot cooked rice or noodles

In large skillet over medium gas flame, brown meat in hot oil; drain off oil. Add remaining ingredients except carrots; cover and simmer 30 minutes. Add carrots; cover and simmer 30 to 45 minutes longer or until carrots are tender. Serve with rice or noodles. Makes 10 to 12 servings.

May also be served as hot appetizer. Prepare as above omitting rice. Keep warm in chafing dish.