1 1/2 lb. beef stew meat
2 tbsp. oil
2 med. carrots (1 c.) shredded carrots
2 med. onions (1 c.) sliced thin
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 tbsp. cold water
2 tsp. cornstarch
Hot cooked noodles
Poppy seeds, optional

Brown meat in hot oil. Add carrot, onion, tomato sauce, 1/2 cup water, brown sugar, vinegar and Worcestershire sauce. Cover and cook on low until meat is tender (about 1 1/2 hours).

Blend 1 tablespoon cold water with cornstarch and add to stew. Cook until thickened. Serve over noodles sprinkled with poppy seeds (optional).