Best 10 Sweet And Sour Stew Recipes

SWEET-AND-SOUR BEEF STEW

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.

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

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.

NANCY LINDAHL'S HEARTY SWEET AND SOUR BEEF STEW

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 STEW

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.

SWEET AND SOUR SAUERKRAUT KIELBASA STEW

Steps:

• Place all ingredients into your slowcooker.
• Stir lightly.
• Place lid on and cook on low for 6-8 hours or high for about 3 1/2 hours or until your potatoes and carrots are tender.
• If using stovetop, just bring everything to a boil, reduce heat, cover and simmer for about 45 minutes or until veggies are tender.

SWEET AND SOUR VENISON STEW

Steps:

• Cut the Venison into bite size pieces and brown in skillet with a little oil of choice. We use Bacon fat.
• Mix the rest of the ingredients and add to the meat in a cast iron pot.
• Bring up to a boil and reduce heat and simmer for one and a half to two hours or till done. Adding water or Wine as needed.
• This goes very good over Broad Noodles.

SWEET AND SOUR BEEF STEW

Steps:

• 1. Brown meat in hot oil. Add next 6 ingredients, 1/2 cup water, and 1 teaspoon salt. Cover and cook over low heat till meat is tender, about 2 hours.
• 2. Combine cornstarch and 1/4 cup water; add to beef mixture. Cook and stir till thickened and bubbly. Serve over noodles or rice.

VANKAYA PULUSU PACHADI (ANDHRA SWEET AND SOUR EGGPLANT STEW)

Steps:

• Preheat an oven to 200 degrees F (95 degrees C).
• Coat the outside of the eggplant with 1 teaspoon vegetable oil. Place on a baking sheet and bake in the oven until soft, 20 to 30 minutes. Allow to cool before coarsely mashing; set aside.
• Heat 2 tablespoons vegetable oil in a large skillet. Fry the dried red chile peppers, cumin seeds, mustard seed, and asafoetida powder in the hot oil until the seeds start to splutter. Add the onions, green chile peppers, and curry leaves; cook and stir until the onions are soft and begin to brown, about 5 minutes. Stir the mashed eggplant, water, tamarind paste, jaggery, white sugar, turmeric, ground red pepper, and salt into the mixture; bring to a boil and cook until the mixture begins to thicken, 5 to 10 minutes.

SWEET AND SOUR STEW

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.

SWEET AND SOUR STEW WITH DUMPLINGS

Steps:

• Stew: 1) Combine flour, first 5mL of salt and pepper. 2) Coat the meat with flour mixture. 3) In hot oil, brown meat on all sides. 4) Combine water, ketchup, brown sugar, vinegar, worcestershire sauce and the second 5mL of salt. 5) Stir into the browned meat and add onion. 6) Cover and cook over low heat for about 45minutes, stirring once or twice. 7) Add carrots and cook for another 45 min, or until carrots and meat are tender. Dumplings: 1) Mix flour, baking powder and salt together in a medium bowl. 2) Pour in milk and oil and stir until just moistened. 3) Drop tablespoon amounts onto bubbling stew. 4) Cover tightly, let mixture return to boiling, then reduce heat (do not lift cover) and simmer for 12-15 minutes. 5) Check if dumplings are done by touching their surface, they should not be sticky.