This Sweet-Sour Beef Stew is a hearty, comforting dish that balances the richness of slow-cooked chuck steak with a tangy, sweet-savory sauce. The combination of catsup, vinegar, and brown sugar creates a glossy glaze that clings beautifully to the tender meat. Carrots and celery add texture and earthy sweetness, while Worcestershire sauce deepens the umami profile. Perfect for busy weeknights or family dinners, this one-pan meal comes together with simple pantry staples. Serve it over a bed of fluffy white rice to soak up every drop of the delicious sauce. Its a satisfying, home-style recipe that delivers bold flavors without complicated techniques, making it a reliable favorite for any occasion.
Sweet-Sour Beef Stew
Description
This Sweet-Sour Beef Stew is a hearty, comforting dish that balances the richness of slow-cooked chuck steak with a tangy, sweet-savory sauce. The combination of catsup, vinegar, and brown sugar creates a glossy glaze that clings beautifully to the tender meat. Carrots and celery add texture and earthy sweetness, while Worcestershire sauce deepens the umami profile. Perfect for busy weeknights or family dinners, this one-pan meal comes together with simple pantry staples. Serve it over a bed of fluffy white rice to soak up every drop of the delicious sauce. Its a satisfying, home-style recipe that delivers bold flavors without complicated techniques, making it a reliable favorite for any occasion.Ingredients
Directions
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Preheat oven to 325F (165C).
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In a large skillet, heat cooking oil over medium-high heat. Brown the beef cubes in batches until sealed on all sides. Remove meat and set aside, leaving drippings in the skillet.
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In a small bowl, combine catsup, water, vinegar, Worcestershire sauce, brown sugar, and salt. Stir until the sugar is dissolved.
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Pour the sauce mixture into the skillet with the beef drippings. Simmer over medium heat for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
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Transfer the browned beef to a baking dish. Pour the simmered sauce evenly over the meat.
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Cover the baking dish tightly with foil. Bake in the preheated oven for 30 minutes.
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Remove from oven. Add sliced carrots and celery (if using) to the dish, submerging them in the sauce.
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Return to the oven, covered, and bake for an additional 20 minutes, or until the beef is tender and carrots are cooked through.
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Garnish with chopped parsley or pimento slices before serving. Serve hot over cooked rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 672.2kcal
- % Daily Value *
- Total Fat 36.3g56%
- Saturated Fat 15.2g76%
- Cholesterol 186.1mg63%
- Sodium 5048.3mg211%
- Total Carbohydrate 14.7g5%
- Dietary Fiber 0.0g0%
- Sugars 14.7g
- 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
Storage: Allow the stew to cool completely before refrigerating in an airtight container. It will keep for up to 3-4 days. Reheat gently on the stove or in the microwave.
Variations: For a richer flavor, substitute some of the water with beef broth. You can also add bell peppers or pineapple chunks for a more tropical sweet-sour profile.
Tip: If the sauce is too thin after baking, remove the foil for the last 10 minutes of cooking to allow it to reduce and thicken.
Serving Suggestion: This dish pairs excellently with steamed white rice or egg noodles to absorb the flavorful sauce.
