This comforting Skiers Sweet & Sour Stew transforms tough round steak into melt-in-your-mouth tenderness through slow cooking. The rich, savory meat is bathed in a unique sauce that balances the acidity of cider vinegar with the sweetness of brown sugar and corn syrup, all deepened by tomato sauce and warm spices like chili powder and paprika. Crisp carrots, onions, and green peppers add texture, while pineapple chunks bring a bright tropical note. It is a robust, family-friendly meal perfect for chilly evenings or potlucks. Serve it hot in bowls or traditionally inside hollowed-out sourdough bread rolls for a fun presentation.
Skiers Sweet & Sour Stew
Description
This comforting Skiers Sweet & Sour Stew transforms tough round steak into melt-in-your-mouth tenderness through slow cooking. The rich, savory meat is bathed in a unique sauce that balances the acidity of cider vinegar with the sweetness of brown sugar and corn syrup, all deepened by tomato sauce and warm spices like chili powder and paprika. Crisp carrots, onions, and green peppers add texture, while pineapple chunks bring a bright tropical note. It is a robust, family-friendly meal perfect for chilly evenings or potlucks. Serve it hot in bowls or traditionally inside hollowed-out sourdough bread rolls for a fun presentation.Ingredients
Directions
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Heat vegetable oil in a large skillet over medium-high heat.
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Brown the round steak cubes in batches until sealed on all sides.
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Transfer the browned steak to a slow cooker or large kettle.
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Add tomato sauce, chili powder, paprika, brown sugar, salt, cider vinegar, and corn syrup to the cooker.
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Stir in the carrots, onions, green bell pepper, and drained pineapple chunks.
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Cover and cook on low for 6 hours, or until the meat is tender and vegetables are soft.
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Serve the stew hot in individual bowls or spoon into hollowed-out sourdough bread rolls.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 714.6kcal
- % Daily Value *
- Total Fat 47.6g74%
- Saturated Fat 16.9g85%
- Cholesterol 186.1mg63%
- Sodium 163.4mg7%
- Total Carbohydrate 45.2g16%
- Dietary Fiber 3.1g13%
- Sugars 28.5g
- Protein 65.8g132%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe originally appeared in the Creme de Colorado Cookbook (1987) by Jim Vorheis.
For a lighter version, you can substitute apple juice for the corn syrup, though it will change the texture slightly.
If using a stovetop kettle instead of a slow cooker, reduce the heat to low once boiling and simmer covered for 2-3 hours, checking occasionally to prevent sticking.
The sourdough bread bowls add a nice crusty texture to soak up the sauce. To make them, cut the top off small round loaves, scoop out the insides to create a bowl, and toast lightly if desired.
