Best 12 Nancy Lindahls Hearty Sweet And Sour Beef Stew Recipes

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Indulge in a culinary journey with Nancy Lindahl's delectable Hearty Sweet and Sour Beef Stew, a symphony of flavors that tantalizes the taste buds. This classic comfort food, steeped in tradition, combines tender beef, a medley of colorful vegetables, and a captivating sweet and sour sauce that strikes a perfect balance between tangy and sweet. Accompany your main course with an array of equally enticing recipes featured in this article, including the tantalizing Sourdough Discard Pancakes, a fluffy and flavorful breakfast treat, and the refreshing Cucumber Salad with Dill, a crisp and light side dish. Additionally, discover the secrets to crafting the perfect Hard Boiled Eggs, an essential skill for any home cook. Embark on this culinary adventure and treat your palate to a symphony of flavors that will leave you craving for more.

Let's cook with our recipes!

SWEET-AND-SOUR BEEF STEW



Sweet-and-Sour Beef Stew image

This chunky meal in a bowl makes terrific use of nutrient-packed vegetables. It has a deliciously sweet and tangy taste. -Frances Conklin, Cottonwood, Idaho

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 8 servings.

Number Of Ingredients 14

2 pounds beef top round steak, cut into 1-inch cubes
2 tablespoons olive oil
1 can (15 ounces) tomato sauce
2 large onions, chopped
4 medium carrots, thinly sliced
1 large green pepper, cut into 1-inch pieces
1 cup canned pineapple chunks, drained
1/2 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup light corn syrup
2 teaspoons chili powder
2 teaspoons paprika
1/2 teaspoon salt
Hot cooked rice, optional

Steps:

  • In a large skillet, brown beef in oil in batches; drain. Transfer to a 4- or 5-qt. slow cooker. , In a large bowl, combine the tomato sauce, onions, carrots, green pepper, pineapple, vinegar, brown sugar, corn syrup, chili powder, paprika and salt; pour over beef. , Cover and cook on low for 8-10 hours or until beef is tender. Serve with rice if desired. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 290 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 465mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

NANCY LINDAHL'S HEARTY SWEET AND SOUR BEEF STEW



Nancy Lindahl's Hearty Sweet and Sour Beef Stew image

Here is a crock pot stew that I found published in the Minneapolis Tribune many years ago. After you brown the meat and put every thing together, it cooks by itself. I have never met Nancy, but I thank her every time the aroma of this meal in a pot fills my kitchen. It serves at least 4 hungry people and left over's can be refrigerated for several days. After cooking all day, it still retains it's sweet/sour characteristics without either a burned taste or the washed out blandness that often requires more seasoning when served.

Provided by Bill Hilbrich

Categories     Stew

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
2 lbs round steaks, cut into 1 inch chunks
2 cups chopped onions
2 cups carrots, cut into 1/2 inch slices
2 cups sliced celery, cut into 1/2 inch slices
2 cups tomato sauce or 1 (15 ounce) can tomato sauce
1/2 cup cider vinegar or 1/2 cup white vinegar
1/2 cup light corn syrup
1 tablespoon prepared mustard
1/4 cup firmly packed brown sugar
2 teaspoons chili powder or 2 teaspoons cayenne
2 teaspoons sweet paprika
1 teaspoon salt
1 teaspoon ground black pepper
sour cream (for a garnish when served)

Steps:

  • In a large skillet, heat the oil and cook meat, just until browned (about 4-5 minutes).
  • Place in the Crock Pot, along with all the rest of the ingredients except the sour cream.
  • Mix well, cover and cook on high until the meat is tender.
  • About 4-6 hours .
  • Serve in bowls and top with a spoon full of Sour Cream.

SWEET-AND-SOUR BEEF STEW (LAHMEH FIL MEHLEH)



Sweet-and-Sour Beef Stew (Lahmeh Fil Mehleh) image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h15m

Yield 8 - 10 servings

Number Of Ingredients 16

2 pounds moderately lean (85 percent) ground chuck
2 teaspoons allspice
2 teaspoons cinnamon
2 teaspoons kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons vegetable oil
6 medium onions, peeled and quartered
4 large waxy potatoes, peeled and cut into eighths
12 ounces pitted prunes
1 large eggplant, quartered lengthwise and cut into 1-inch slices
2 6-ounce cans tomato paste
1/4 cup light brown sugar
3/4 cup lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon tamarind paste (see note above)
Syrian rice for serving (see recipe)

Steps:

  • In a large bowl, combine the chuck, allspice, cinnamon, 1 1/4 teaspoons of the salt and 1/8 teaspoon pepper and use your hands to mix it well.
  • Pour the oil into the bottom of a heavy, 6-quart ovenproof casserole or Dutch oven and place half the onions in the bottom. Place half of the meat over the onions, pressing it down very firmly with your hands. Scatter half the potatoes, prunes and eggplant over the top of the meat. Add the remaining onions to the pot and press the remaining meat over the top of the onions. Scatter the remaining potatoes, prunes and eggplant over the meat.
  • In a large bowl, combine the tomato paste, 2 1/2 cups of water, sugar, lemon juice, Worcestershire sauce, tamarind, 3/4 teaspoon salt and a few grinds of black pepper and mix until smooth. Pour the sauce over the meat and vegetables.
  • Cover the pot and bring it to a boil over medium-high heat. Adjust the heat so that the mixture cooks at a strong simmer. Cook until the sauce is thick and the potatoes are tender but not mushy, about 2 hours. (The dish is often better if prepared a day in advance, refrigerated and reheated in a 350-degree oven before serving.) Season the stew to taste with salt and pepper and serve with Syrian rice.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 7 grams, Carbohydrate 60 grams, Fat 9 grams, Fiber 9 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 745 milligrams, Sugar 27 grams, TransFat 0 grams

SWEET AND SOUR BEEF



Sweet and Sour Beef image

The sweet kisses the sour for a nicely balanced flavor in this Asian dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 18m

Yield 5

Number Of Ingredients 13

1 beef flank steak, (1 pound)
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon vegetable oil
1 medium onion, cut into 1-inch pieces
1 can (8 ounces) pineapple chunks in juice, undrained
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon chicken bouillon granules
1 tablespoon soy sauce
1 medium bell pepper, cut into 1-inch pieces
2 medium tomatoes, each cut into 8 wedges
Hot cooked rice, if desired

Steps:

  • Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Mix cornstarch and cold water.
  • Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side. Add beef and onion; stir-fry about 3 minutes or until beef is brown. Stir in pineapple, sugar, vinegar, bouillon granules and soy sauce. Heat to boiling. Stir in cornstarch mixture; cook and stir 1 minute.
  • Stir in bell pepper and tomatoes; cook and stir 1 minute. Serve with rice.

Nutrition Facts : Calories 270, Carbohydrate 26 g, Cholesterol 50 mg, Fat 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1000 mg

SWEET AND SOUR STEW



Sweet and Sour Stew image

Make and share this Sweet and Sour Stew recipe from Food.com.

Provided by Cookie in Ontario

Categories     Stew

Time 3h

Yield 5 serving(s)

Number Of Ingredients 12

1/4 cup flour
2 teaspoons salt
1 dash pepper
2 lbs stewing beef, cubed
3 tablespoons olive oil
1 1/2 cups water
3/4 cup ketchup
1/4 cup sugar
1/4 cup vinegar
1 tablespoon Worcestershire sauce
1 cup chopped onion
6 large carrots, sliced

Steps:

  • Combine flour, 1 tsp salt and pepper in a plastic bag. Add meat, shake to coat.
  • In a dutch oven brown meat well in hot oil.
  • Combine water, ketchup, sugar, vinegar, worcestershire sauce and 1 tsp salt.
  • Stir into browned meat, add onion and carrots.
  • Cover and cook over low heat for approx 2-3 hours, stirring occasionally until meat and carrots are tender.
  • Serve over rice.

Nutrition Facts : Calories 676.7, Fat 43.4, SaturatedFat 15.3, Cholesterol 121.6, Sodium 1528.7, Carbohydrate 36, Fiber 3.1, Sugar 23.8, Protein 35.5

SWEET AND SOUR STEW...FOR TWO



Sweet and Sour Stew...for Two image

I adapted this recipe from a now out of print Sunset cookbook, Cooking for Two. I used to buy it and a good chef's knife as a bridal shower present years ago for every wedding. This makes a generous two servings, and can be easily increased.

Provided by duonyte

Categories     Stew

Time 2h30m

Yield 2 serving(s)

Number Of Ingredients 13

2 tablespoons flour
1/2 teaspoon salt (original recipe uses 1 tsp)
1 dash pepper
1 lb boneless lean lamb stew meat or 1 lb beef chuck, cut in 1 in. cubes
1 1/2 tablespoons butter
1/4 cup catsup
2 tablespoons packed brown sugar
2 tablespoons red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1/2 cup water
6 small white boiling onions, peeled
2 large carrots, peeled and cut in 1 in. chunks
chopped parsley

Steps:

  • Combine flour, 1/2 teaspoons salt, and pepper. Dredge meat pieces in flour, shaking off excess.
  • In a deep 3 to 4 quart pan, melt butter over medium-high heat; add meat and brown well on all sides. Do in batches if necessary. Drain off and discard excess fat.
  • Return meat to pan with any accumulated juices. Combine catsup, brown sugar, vinegar, Worcestershire, water and remaining 1/2 teaspoons salt; add to meat. Add onion and simmer, covered, for 1 hour and 15 minutes, stirring once or twice. Check liquid level and add water, as needed.
  • Add carrots and cook for about 40 minutes longer or until meat and vegetables are fork tender. Check liquid level and add water, as needed. Sprinkle with parsley and serve.
  • Note: You can use olive oil instead of or with the butter. Balsamic vinegar is an OK sub for the wine vinegar, but the wine vinegar gives a better "sour". I often will cut up a medium onion into wedges instead of using boiling onions.

Nutrition Facts : Calories 610, Fat 21.2, SaturatedFat 9.9, Cholesterol 170.3, Sodium 1245.8, Carbohydrate 54.5, Fiber 5.9, Sugar 33, Protein 50.3

SWEET-SOUR BEEF



Sweet-Sour Beef image

I like to serve this sweet and sour dish over pasta shells and then garnish each serving with fresh chives. Chock-full of tender beef, sliced carrots, green pepper and onion, it is so hearty and delicious. -Beth Husband, Billings, Montana

Provided by Taste of Home

Categories     Dinner

Time 7h15m

Yield 8 servings.

Number Of Ingredients 14

2 pounds beef top round steak or boneless beef chuck roast, cut into 1-inch cubes
2 tablespoons canola oil
2 cans (8 ounces each) tomato sauce
2 cups sliced carrots
2 cups pearl onions or 2 small onions, cut into wedges
1 large green pepper, cut into 1-inch pieces
1/2 cup molasses
1/3 cup cider vinegar
1/4 cup sugar
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon salt
Hot cooked pasta or egg noodles
Thinly sliced green onion, optional

Steps:

  • In a large skillet, brown steak in oil over medium-high heat; transfer to a 5-qt. slow cooker. Add the next 10 ingredients; stir well. , Cover and cook on low until meat is tender, 7-8 hours. If desired, thicken cooking liquid. Serve with pasta. If desired, top with green onions.

Nutrition Facts : Calories 302 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 641mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 3g fiber), Protein 27g protein.

SWEET-AND-SOUR BEEF



Sweet-and-Sour Beef image

This healthful stir-fry recipe is a family favorite. I've used a variety of meats and apples and sometimes replace the green onion with yellow onion. No matter what tweaks I make, it always tastes great. -Brittany McCloud, Kenyon, MN

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon cornstarch
2 tablespoons cold water
1 pound beef top sirloin steak, cut into 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
3 teaspoons canola oil, divided
1 large green pepper, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1/2-inch pieces
2 medium tart apples, chopped
1/2 cup plus 2 tablespoons thinly sliced green onions, divided
2/3 cup packed brown sugar
1/2 cup cider vinegar
Hot cooked rice, optional

Steps:

  • In a small bowl, mix cornstarch and water until smooth. Sprinkle beef with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, heat 2 teaspoons oil over medium-high heat. Add beef; stir-fry 2-3 minutes or until no longer pink. Remove from pan. , In same skillet, stir-fry peppers and apples in remaining oil for 2 minutes. Add 1/2 cup green onions; stir-fry 1-3 minutes longer or until peppers are crisp-tender. Remove from pan., Add brown sugar and vinegar to skillet; bring to a boil, stirring to dissolve sugar. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Return beef and pepper mixture to pan; heat through. If desired, serve with rice. Sprinkle with remaining green onion.

Nutrition Facts : Calories 389 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 663mg sodium, Carbohydrate 53g carbohydrate (46g sugars, Fiber 4g fiber), Protein 25g protein.

CLASSIC, HEARTY BEEF STEW



Classic, Hearty Beef Stew image

This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!

Provided by Matthew Francis

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h35m

Yield 8

Number Of Ingredients 20

1 (2 pound) boneless beef round steak, cut into 1-inch cubes
kosher salt and cracked black pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
2 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 ½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
  • Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
  • Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
  • Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
  • Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
  • Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g

SWEET AND SOUR BEEF



Sweet and Sour Beef image

This is what I chose when I got to pick what we had for dinner! If possible, remove lid for the last hour.

Provided by SDSCHMIDT

Categories     100+ Everyday Cooking Recipes

Time 6h15m

Yield 4

Number Of Ingredients 6

1 pound cubed beef stew meat
3 cups cold water
¾ cup vinegar
9 tablespoons soy sauce
9 tablespoons brown sugar
5 tablespoons cornstarch

Steps:

  • Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker.
  • Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef.
  • Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 41.8 g, Cholesterol 59.8 mg, Fat 6.5 g, Fiber 0.4 g, Protein 23.1 g, SaturatedFat 2.5 g, Sodium 2090 mg, Sugar 30.2 g

SWEET-SOUR BEEF STEW



Sweet-Sour Beef Stew image

A recipe from my childhood; Mom found it in a Better Homes and Gardens recipe book from 1977. I prefer the crockpot method, but if you don't have one, you can make this on the stove. There is a note in the cookbook that says she used this recipe to make pot roast in the Crockpot as well.

Provided by OneEye

Categories     One Dish Meal

Time 6h45m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs beef stew meat, cut in 1-inch cubes
2 tablespoons cooking oil
2 medium carrots, shredded (1 cup)
2 medium onions, sliced (1 cup)
1 (8 ounce) can tomato sauce
1/2 cup water
1/4 cup packed brown sugar
1/4 cup vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 tablespoon cold water
2 teaspoons cornstarch
6 ounces whole wheat egg noodles
poppy seed (optional)

Steps:

  • Brown meat, half at a time, in hot oil.
  • (If cooking on stove top add the next 8 ingredients (carrots through salt). Cover and cook over low heat for 1½ hours or till meat is tender.)
  • If using Crockpot, drain and transfer meat to Crockpot.
  • Add shredded carrot, sliced onion, tomato sauce, ½ cup water, brown sugar, vinegar, Worcestershire and salt. Stir.
  • Cook on high for 6-8 hours.
  • For both stove top and Crockpot methods, at the end of the cooking time add the blended cornstarch and water. Cook and stir until thickened.
  • Cook noodles according to package directions. Serve stew over noodles sprinkled with poppy seed (if using).

SWEET AND SOUR STEW



Sweet And Sour Stew image

Make and share this Sweet And Sour Stew recipe from Food.com.

Provided by MizzNezz

Categories     Stew

Time 1h12m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 lbs stew meat, cut in 1 inch pieces
2 tablespoons oil
1 cup water
1/2 cup catsup
1/4 cup packed brown sugar
1/4 cup vinegar
1 tablespoon Worcestershire sauce
1 cup chopped onion
6 medium carrots, sliced

Steps:

  • Combine flour, salt and pepper in bag; add meat pieces and shake to coat.
  • In lg skillet, brown meat in hot oil.
  • Drain.
  • Mix water, catsup, brown sugar, vinegar and worcestershire sauce.
  • Stir into the meat.
  • Add the onion.
  • Bring to a boil, reduce heat and simmer for 30 minutes.
  • Add carrots and simmer for another 30 minutes.

Tips:

  • For a richer flavor, use a combination of beef chuck and short ribs.
  • To make the stew ahead of time, cook it according to the recipe and then let it cool completely. Cover and refrigerate for up to 3 days, or freeze for up to 3 months. When ready to serve, thaw the stew in the refrigerator overnight or at room temperature for several hours. Reheat over medium heat until warmed through.
  • Serve the stew with mashed potatoes, rice, or noodles.
  • Add your favorite vegetables to the stew, such as carrots, celery, potatoes, or green beans.
  • If you like a thicker stew, add a cornstarch slurry (equal parts cornstarch and water) to the stew and cook until thickened.
  • For a spicier stew, add a pinch of cayenne pepper or red pepper flakes.

Conclusion:

This hearty and flavorful stew is a perfect comfort food for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious and satisfying meal, give this sweet and sour beef stew a try.

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