1½ lb stew beef
2 T cooking oil
2 medium carrots, shredded
2 medium onions, sliced
2 8-oz cans tomato sauce
1 c water
½ c brown sugar
½ c vinegar
2 T Worcestershire sauce
1 t salt
2 T cold water
2 t cornstarch
1 pkg noodles

Brown meat in oil, half at a time. In same pan, combine meat, shredded carrot, sliced onion, tomato sauce, water, brown sugar, vinegar, Worcestershire sauce, and salt. Cover and cook over low heat, about 1–1½ hours. Blend cold water and cornstarch, then add to stew. Cook and stir until thick and bubbly. Serve over noodles.