Delicious sweet and sour beef stew on Greg’s Table

by | Jul 1, 2026

This was so delicious we ate it for three days afterwards–unheard of in our house! A superb melange of flavours, from savoury to tangy, from sweet all the way back to savoury –and textures?! From meat to fruit –delish! and it tastes great even cold—and I should know!

OK enough with the gushing——–

Sweet and Sour Beef Stew

The best taste without the chemicals from bottled sweet and sour sauces.

Ingredients:

  • Beef: 500 – 700g sirloin, flank or goulash cut into approximately 2,5mm cubes. Low fat pork will also work well.
  • Pineapple: 1 Can (440g) pineapple chunks or rings (cut the rings into chunks) – reserve the juice. Or fresh cut pineapple – see note at sauce regarding this.
  • Vegetables: 1 sliced onion, 1 chopped red bell pepper, 1-2 carrots cut into chunks.
  • 2 minced garlic cloves
  • 1tsp grated ginger or 2 tbsp if you like more bite
  • ½ glass of wine (dry red or white wine)
  • The sauce:
    • 1 cup brown sugar
    • 1 cup apple cider vinegar
    • 1 cup tomato sauce (ketchup) or passata with 1 tbsp of Worcester sauce
    • 2 tbsp Hoisin sauce
    • 3 tbsp soya sauce
  • Thickener: 1 tbsp cornstarch mixed with 1 tbsp cold water to form a slurry.

Method:

  1. Prepare the sauce by whisking together the reserved pineapple juice (or 200ml of water if using fresh pineapple), brown sugar, vinegar, tomato sauce, hoisin sauce and soya sauce until combined and set aside.
  2. Brown the beef cubes after seasoning with salt and pepper. In a skillet or large pot add 1 tbsp of oil and sear the meat on a medium high heat. Do not overcrowd the space – rather do batches if needed. Reserve in a bowl after removing from the pot.
  3. Sauté all the vegetables in the same pot. Fry for 3-4 minutes until they start to soften. Deglaze the base by adding half a glass of wine (red or white dry wine). Add the garlic and ginger and cook for 2-3 minutes.
  4. Return the beef to the mix, add the pineapple chunks and the sauce. Bring to the boil, then reduce to simmer and cook on low (occasionally stirring) for 1 – 1,5 hours.
  5. Once the stew has reduced by a third and is thick and glossy mix the cornstarch slurry and add. Allow to simmer while mixing until thick enough to coat and hold on to the back of a spoon.
  6. Serve by ladling over rice or noodles.

To curb the sweetness replace the sugar by using honey. If reducing the sugar remember to reduce the vinegar by the same quantity and replace it with water.

Stew tastes even better the next day, heated thoroughly.