Sweet and Sour Beef Stew

[migration] empty title 291 Author: Canadian Living Credits: [migration] empty title 291

  • Portion size 6 servings


  • 2 lbs beef stewing cubes
  • 4 teaspoons vegetable oil
  • 2 onions chopped
  • 2 1/2 cups beef stock
  • 2 1/2 cups water
  • 1/2 cup cider vinegar
  • 1/4 cup packed brown sugar
  • 2 bay leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch ground allspice
  • 1 pinch ground cloves
  • 4 large carrots thickly sliced
  • 1/2 cup crushed gingersnap cookie
  • 1/4 cup raisin


Cut stewing cubes into 1-inch (2.5 cm) pieces. In Dutch oven, heat half of the oil over high heat; brown beef in batches, adding remaining oil as needed. Transfer to plate and set aside.

Pour off any fat from pan. Reduce heat to medium-low; cook onions, stirring occasionally, for 5 minutes or until softened. Return beef to pan; add stock, vinegar, sugar, bay leaves, salt, pepper, allspice and cloves. Bring to boil; reduce heat, cover and simmer for 1 hour.

Add carrots; simmer, covered for about 20 minutes or until tender. Add gingersnaps and raisins; simmer for 5 minutes or until thickened. Discard bay leaves.

(Make ahead: Let cool slightly; transfer to shallow airtight container. Finish cooling, uncovered, in refrigerator. Cover and refrigerate for up to 2 days or freeze for up to 1 month.)

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Sweet and Sour Beef Stew