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Ingredients

• Servings: 6
• 2 lb. lean beef stew meat, cut in 1-inch cubes
• 1 cup sliced carrots
• 1 medium onion, sliced
• 1 can (8 ounces) tomato sauce
• 1/4 cup brown sugar
• 1/4 cup vinegar
• 1 tablespoon Worcestershire sauce
• 1/2 cup beef broth or water
• 1 teaspoon salt
• 1 tablespoon plus 1 teaspoon cornstarch
• 2 tablespoons cold water
• hot cooked noodles

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