2 to 4 lb. beef stew meat
1 (8 oz.) can tomato sauce (Hunts)
1 cup water
3 large sweet onions, cut up (I use Vidalia)
2 garlic cloves, minced
2 tbsp. brown sugar
1/2 tsp. prepared mustard
1/4 cup lemon juice
1/4 cup cider vinegar
1 tbsp. Worcestershire sauce
1 (15 oz.) can peas (do not drain)
4 medium white potatoes, cut up
1/2 (16 oz.) bag baby carrots
1/4 cup ketchup (Hunts)

Add a little oil to a large pot and brown meat (about 20 minutes). Drain fat. Add all remaining ingredients and simmer for 2 1/2 to 3 hours.

Enjoy!

Submitted by: HAB