This hearty Skiers Sweet and Sour Stew is a classic American comfort food dish that transforms tough cuts of beef into tender, fall-apart meat. The savory richness of the round steak is balanced by a unique sweet and sour sauce featuring tomato sauce, cider vinegar, corn syrup, and juicy pineapple chunks. Aromatics like onions, carrots, and green bell peppers add depth and texture, while spices like chili powder and paprika provide a warm background note. Perfect for cold evenings or family gatherings, this stew is best served hot, optionally in hollowed-out sourdough bread bowls for a rustic presentation. It&# 226;ÂÂs a simple, satisfying meal that brings everyone together around the table.
Skiers Sweet And Sour Stew
Description
This hearty Skiers Sweet and Sour Stew is a classic American comfort food dish that transforms tough cuts of beef into tender, fall-apart meat. The savory richness of the round steak is balanced by a unique sweet and sour sauce featuring tomato sauce, cider vinegar, corn syrup, and juicy pineapple chunks. Aromatics like onions, carrots, and green bell peppers add depth and texture, while spices like chili powder and paprika provide a warm background note. Perfect for cold evenings or family gatherings, this stew is best served hot, optionally in hollowed-out sourdough bread bowls for a rustic presentation. It&# 226;ÂÂs a simple, satisfying meal that brings everyone together around the table.Ingredients
Directions
-
Heat vegetable oil in a large skillet over medium-high heat.
-
Brown the cubed round steak in batches until seared on all sides.
-
Transfer the browned steak to a slow cooker or a large kettle.
-
In a bowl, combine tomato sauce, chili powder, paprika, brown sugar, salt, cider vinegar, and corn syrup.
-
Pour the sauce mixture over the steak in the slow cooker.
-
Add carrots, onions, green bell pepper squares, and drained pineapple chunks to the pot.
-
Stir gently to combine all ingredients.
-
Cover and cook on low for 6 hours, or until the meat is tender.
-
Serve hot in individual bowls or hollowed-out sourdough bread rounds.
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 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- 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 is adapted from the Creme de Colorado Cookbook (1987) by Jim Vorheis.
For a richer flavor, you can deglaze the skillet with a little water or broth after browning the meat and add that liquid to the slow cooker.
If using a stovetop kettle instead of a slow cooker, reduce heat to low and simmer covered for 2-3 hours, checking occasionally to prevent burning.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day.
For a spicier kick, add a diced jalapeño or a dash of hot sauce to the sauce mixture.
