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Sweet-and-Sour Beef Stew

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
  • Total Time
    Prep: 25 min. Cook: 8 hours
  • Makes
    8 servings


  • 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


  • 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
1 cup: 290 calories, 7g fat (2g saturated fat), 64mg cholesterol, 465mg sodium, 29g carbohydrate (17g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat.

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Average Rating:
  • Julie
    May 14, 2020

    really good!! Left out corn syrup. Wanted more of a soup than stew so added broth.

  • janeharper
    Aug 21, 2019

    This is a wonderful recipe! It's different and has a great flavor!

  • heart4asia
    Feb 2, 2015

    Loved this! Didn't have corn syrup so used honey and date syrup. Also didn't have paprika so just left that out. So good. Will make again with pork or maybe chicken. This is a keeper.

  • Sue Zappa
    Jan 19, 2015

    Made this today & it's delicious! I used 2 lbs. of beef stew meat in order to save time. Also, since I got it started late, I cooked it on high for 3 hrs., then reduced it to low for 3 hrs. Worked great! Cut the chunks large as I thought the veggies got a little too soft. But, that was my fault. Will make often!

  • lenfinger
    Jan 8, 2015

    Just got this into the crockpot for tonight's dinner, so haven't tasted it yet, but I'm sure it's wonderful! My corn syrup was disgusting--must have gotten old, I don't use it often--so I substituted maple syrup (the real stuff, not Aunt Jemima). I also added some celery for extra texture and crunch.

  • raysue
    Nov 4, 2014

    I loved the flavor with the sweet and sour blend. Yummy!

  • jchockley
    Oct 25, 2012

    My husband and I really enjoyed this meal. Our kids liked it, but not as much as the adults.

  • pixie9999
    Jan 9, 2012

    this was very tasty, but a bit too sweet, will leave out the corn syrup next time. I served it over egg noodles and added cabbage. It is similar to swiss steak, but tangier.

  • bitzee
    Nov 18, 2011

    I'm sorry I rated this before,which is accurate, but this just got better the next day!!! It really deserves 2 rating's! My thought's keep coming back to this recipe...I can't wait to make it again!

  • bitzee
    Nov 13, 2011

    i made it out of venison stew meat and marinated in some wine,worchester sauce and a rub 4 two hrs. prior. then when browning added a little kitchen bouquet. i added snow pea's and a half a can of bean sprout's and 1/2 can more of tomato sauce . my husband,daughter and son-in-law thought it was out of this world!!!she want's the recipe now. This has gone into our recipe box to be made many more times!!!! Thanks so much for sharing the recipe!!! I definitely will be looking for your recipes in the future!!!!Keep up the good work!!