2 lbs beef stew meat, cut bite sized, fat trimmed
5oz. tomato paste
1 Cup water
1 large onion
2 tbsp white vinegar
2 tbsp brown sugar, packed
2 tbsp reduced salt soy sauce (sometimes called light soy sauce)
1/2 tsp ginger
1 tsp dry mustard
1 tsp reduced salt beef bouillon powder
1/4 tsp fresh pepper
In a large bowl, combine all ingredients except meat and stir well. Then, add beef and coat. If freezing, pour into freezer container, cover, label and freeze.
If frozen, thaw overnight in refrigerator. Pour into a baking dish and cover. Bake at 325 degrees for 2 1/2 - 3 hours or until cooked through and tender. Serve. Would go great with rice.
I bet it would do well being cooked in a crock pot as well.
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We ate this last night and it was great. I only had to cook it 2 hours and it may have been even a little too long. I would suggest checking it at 1 hr 45 minutes with your meat thermometer if you have one.
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