I dress up thrifty stew meat with noodles and a sweet red sauce for this satisfying main dish. It’s great with a salad and garlic bread.
—OLIVIA GUST SALEM, OR
PREP: 15 MIN. • COOK: 5 1/2 HOURS • MAKES: 2 SERVINGS
1/2 to 3/4 pound beef stew meat
1/3 cup chopped onion
1 teaspoon canola oil
1 cup water, divided
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon ground mustard
3 tablespoons all-purpose flour
1 cup uncooked egg noodles
Minced fresh parsley, optional
1. In a small skillet, brown beef and onion in oil; drain. Transfer to a 1 1/2-qt. slow cooker.
2. In a small bowl, combine 1/2 cup water, ketchup, brown sugar, Worcestershire sauce, paprika and mustard; pour over meat. Cover and cook on low for 5 hours or until meat is tender.
3. Combine flour and remaining water until smooth; stir into meat mixture. Cover and cook 30 minutes longer or until thickened.
4. Meanwhile, cook noodles according to package directions; drain. Stir in parsley if desired. Serve with beef.