Tangy beef stew | Heart and Stroke Foundation

Ingredients

• 1/4 cup (50mL) all-purpose flour
• 1/4 tsp (1 mL) pepper
• 2 lb (1 kg) stewing beef, cut into 1-inch (2.5 cm) cubes
• 1 tbsp (15 mL) canola oil
• 1 cup (250 mL) water
• 1/2 cup (125 mL) ketchup
• 1/4 cup (50 mL) brown sugar
• 1/4 cup (50 mL) vinegar
• 1 tbsp (15 mL) Worcestershire sauce
• 1 large onion, chopped
• 1/2 green pepper, cut in strips
• 3 carrots, sliced
• 3 potatoes, cubed