2 lbs. beef stew cubes
3 tbsp. vegetable oil
1 (20 oz.) bag frozen stew vegetables
1 (14 1/2 oz.) can stewed tomatoes, drained
1/2 c. cider vinegar
1/4 c. firmly packed light brown sugar
2 tsp. beef flavor instant bouillon or 2 beef flavor bouillon cubes
1 (8 oz.) can pineapple chunks, drained, reserving juice (optional)

In large kettle or Dutch oven, brown meat in oil. Add remaining ingredients except pineapple chunks. Bring to a boil; reduce heat. Cover and simmer 2 hours or until meat is tender. Add pineapple; heat through. Refrigerate leftovers. Makes about 2 quarts.