INGREDIENTS:
* 2 lb. lean beef stew meat, cut in 1-inch cubes
* 1 cup sliced carrots
* 1 medium onion, sliced
* 1 can (8 ounces) tomato sauce
* 1/4 cup brown sugar
* 1/4 cup vinegar
* 1 tablespoon Worcestershire sauce
* 1/2 cup beef broth or water
* 1 teaspoon salt
* 1 tablespoon plus 1 teaspoon cornstarch
* 2 tablespoons cold water
* hot cooked noodles

PREPARATION:
Place first 9 ingredients in slow cooker. Stir, cover, and cook on low until meat is tender, about 7 to 9 hours. Turn slow cooker to high. Combine cornstarch and cup cold water; add to beef mixture. Cook and stir until thickened and bubbly. Serve over hot cooked noodles.
Makes 6 servings.

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• recipe for tangy irish stew