1 1/2 lbs. cubed beef stew
2 tbsp. cooking oil
2 med. carrots, shredded (1 c.)
2 med. onions, sliced (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
1 tsp. salt
1 tbsp. cold water
2 tsp. cornstarch
Hot cooked egg noodles

In a 3 quart saucepan, brown meat in hot oil. Add carrots, onions, tomato sauce, water, brown sugar and vinegar, Worcestershire sauce, and salt. Cover and cook on low heat until meat is tender, about 1 1/2 hours. Blend 1 tablespoon cold water with cornstarch. Add to stew. Cook and stir until bubbly. Serve over noodles. You may also sprinkle with poppy seeds and garnish with carrot curls and parsley.