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2 pounds beef top round steak or boneless beef chuck roast, cut into 1-inch cubes
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2 tablespoons canola oil
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2 cans (8 ounces each) tomato sauce
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2 cups sliced carrots
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2 cups pearl onions or 2 small onion, cut into wedges
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1 each-large green and red pepper, cut into 1-inch pieces
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1/2 cup molasses
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1/3 cup cider vinegar
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1/4 cup sugar
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2 teaspoons chili powder
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2 teaspoons paprika
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1 teaspoon salt
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