Beef Stew Recipe

Ingredients

• 1 cup frozen peas
• 1 1 1/2 pounds bone-less beef chuck roast, cut into 3/4 inch cubes
• 1/3 cup all-purpose flour
• 1 1/2 cups hot water
• 1 large onion, sliced
• 1 bay leaf
• 1 tablespoon instant beef bouillon granules
• 1 1/2 teaspoons salt (optional)
• 1 teaspoon sugar
• 1 teaspoon dried parsley flakes
• 1/8 teaspoon pepper
• 1 8-ounce can tomato sauce
• 6 medium carrots, thinly sliced
• 4 medium potatoes, peeled and cut into eighths
• 2 stalks celery, sliced

Instructions

1. Measure peas and set aside.
2. In a 3 quart casserole toss meat with flour.
3. Add water, onion, bay leaf, bouillon granules, salt, sugar, parsley flakes, and pepper.
4. Microwave, covered, on high 5 minutes; stir.
5. Reduce power to medium (50%).
6. Micrewave 20 minutes, stirring once.
7. Stir in tomato sauce, carrots, potatoes, and celerly.
8. Microwave, covered, on medium for 40 to 60 minutes or until the meat and vegetables are tender, stirring once.
9. Add peas; microwave on medium for 1 to 2 minutes or until peas are heated through.
10. Let stand, covered, 10 minutes.
11. Makes 4 to 6 servings.
12. -
13. NOTE: Beef chuck is better marbled and often less expensive then the round sold as beef stew meat. Small uniform pieces you cut yourself will microwave more evenly and be more tender.